Some nutritional facts!
- Lemons are a low source of energy providing 121 kJ/100g of lemon rind and 115kJ/100g of peeled lemon.
- Lemon peel is high in fibre providing approximately 10.6g/100g compared with approximately 2.5g/100g in a peeled lemon.
- They are an excellent source of vitamin C – providing more than 100% of the recommended dietary intake for adults per 100g! Vitamin C is an antioxidant and is important in boosting the immune system, promoting wound healing, assisting nerve and brain function and may assist non-haem iron absorption up to fourfold! Lemons are also great sources of potassium and contain citric acid which contributes to its tart taste!
Fresh lemons are a “must have” in the kitchen! Whether it is the zest, juice, slices or wedges, the humble lemon can brighten up so many dishes and drinks. If you are lucky enough to have a lemon tree and often find yourself with so much fruit that you give it away, have a think about some clever ways to quickly and easily freeze your produce for future use. Try these …
- Lemon juice can be frozen in ice cube trays
- Slice lemons and cut each slice in half. Lay slices in a single layer on a baking sheet and place in the freezer until frozen. Then put frozen slices into snap lock bags – great for adding to cold drinks and teas.
- Grate the zest (microplanes work well) and store in the freezer in an airtight container. A teaspoon of zest is always on hand.
- Lemons can be frozen whole but the flesh will become a bit mushy – still good for juicing once defrosted.
Store fresh lemons in snap lock bags in the vegetable compartment of your refrigerator. Stored like this they will stay moist and last much longer than sitting in your fruit bowl!
Check out the recipe for Lemon Polenta Cake by Dr Sue Shepherd!
PLEASE NOTE: Fruits & vegetables in season may vary depending on where you live. Check with your friendly greengrocer.
Source: Nutrient Reference Values for Australia & New Zealand 2006; NUTTAB 2010.