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lemon from pharmawiki.ch zitrone

Lemon juice, rind, and zest are used in a wide variety of food and drink.

When used in marinades for fish, its acid neutralizes amines in fish by converting them into non-volatile ammonium salts, and meat, where the acid partially hysdrolyzes tough collagen fibres, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.

Lemon juice is also used as short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes that cause browning and degradation.

The lemon tree is an evergreen native to Asia. They are thought to have grown fist in Southern India, northern Burma, and China.

The lemon contains citric acid and vitamin C.

It is also rich in Pectin and Phosphor. 100g cover the daily need of Calcium, Potassium, Magnesium, Phosphor and Vitamin C.

First the lemon appeared on Sicily and Spain, around the 13th century.

biggest producers

Mexico, India, Iran, Spain, Argentina, Basil, USA, China, ..

NATUROPATHY

Good against spring fever and infections, because of high vitamin C and antibacterial effect.

strenghtens the immune system and helps against pyrosis.

 

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