Citrus is one of the most popular and widely grown fruit crops in the world. Citrus and its products are a rich source of vitamins, minerals and dietary fibre that are essential for the overall nutritional well-being. Among the most commonly cultivated types, oranges account for more than half of world citrus production and are the most widely traded citrus fruit followed by tangerines, lemons and grapefruits. World citrus production and export have grown steadily over the past three decades, although at a slower pace than competing fruits such as mangoes, avocadoes and melons.

The lemon is a bright yellow citrus fruit.  It has  its distinctive sour taste because it’s rich in citric acid. It comes from the flowering plant family Rutaceae, and its scientific name is Citrus limon.

The lemon’s unique flavor makes it a popular ingredient in drinks, desserts, and meals. Almost all parts of a lemon can be used in cooking and cleaning.

Lemons are high in vitamin C, fiber, and various beneficial plant compounds.

One lemon provides about 31 mg of vitamin C, which is 51% of the reference daily intake (RDI).

Although a single glass does not seem to provide a lot of nutrients, lemon water is a healthful, low calorie, and low sugar beverage that can boost a person’s vitamin C intake.

Because lemons contain both vitamin C and citric acid, they may protect against anemia by ensuring that you absorb as much iron as possible from your diet.