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| LEMON. |
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| INTRODUCTION |
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ORIGIN AND VARIETIES
The lemon tree takes place in areas of moderate climate and at present it is cultivated in all the tropical and subtropical regions of the world, especially in Italy, Spain, Portugal and the United States. The plant traveled from the Middle East up to Spain and the north of Africa during the Middle Age. The lime is original of the Asian Southeast, Persia (Iran) and Malaysia, although it is cultivated in all the subtropical tropical and great countries.
The most commercialized varieties:
 the fruit is of average size, of elliptical or ovoid form. It is a variety without seeds and with very much juice. His cultivation is extended all over the world, although the United States is in the head as for the production.
juicy, acidic and of rough crust. The fruit is of average, elliptical or oblong size. The content in seeds is variable, but major than Eureka. The compilation is realized during the winter until spring beginning.
also called dry sherry, his form is spherical to oval. The crust of the fruits is thin, smooth and it has very much juice and a delicate acidity. It has major number of seeds than the variety Verna.
his form is lengthened and the ends finish in top. Almost it has no seeds and presents a level relatively low of acidity. It is one of the principal varieties of European lemon produced in Spain and Italy.
HIS BEST EPOCH
The lemon and the lime are available on our markets the whole year. The compilation periods in Spain of the lemon Primofiori go from the beginning of October at the end of February. Those of the Verna and Eureka, from the beginning of February at the end of May.
CHARACTERISTICS
 the lemon has an oval or elliptical form, according to the variety.
 the lemons are calibrated in a scale of descending diameters between 0 and 9, corresponding 0 to a diameter of approximately 85 millimeters and 9 to approximately 30.
 the lemon is a fruit between yellow and green, with a strong crust that conceals a spongy and insipid white layer and his pulp it has a yellowish pale tone, formed by eight or ten segments or segments that shut small pips up.
 the flavor of the lemon is acidic and very agreeable.
HOW TO CHOOSE THEM
It is convenient to choose those copies that seem weighed for his size, with the smooth, firm, brilliant rind and of intense green color. The small brown spots that they can present in the rind, although it takes attraction from them, do not affect to the flavor. The soft or dried pieces must be discarded.
The healthy lemons, lacking in defects caused by injuries due to the handling and transport, burns of the sun, frosts, hail, virus, causative fungi of rottenness or bad refrigerating conservation (incorrect temperature, moisture or ventilation), can survive perfectly and for several weeks to temperature ambience without need to use the refrigerator. If cold sources are used they can survive in ideal conditions up to one month.
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Composition for 100 grams of eatable portion |
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Calories |
40,2 |
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Carbohydrates (g) |
9 |
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Fibre (g) |
1 |
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Potassium (mg) |
149 |
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Magnesium (mg) |
18 |
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Acid fólico (mcg) |
7 |
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Vitamin C (mg) |
50 |
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| mcg = micrograms |
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NOURISHING PROPERTIES
His majority component is the water. There are the fruits of minor caloric value, although it is necessary to bear in mind that they are not completed like fresh fruit but only his juice. He emphasizes his content in vitamin C, citric acid and substances of astringent action. The most abundant mineral is the potassium. The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The citric acid, it possesses an action disinfectant and promotes the action of the vitamin C. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.
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