Nature and more strives to continually increase transparency, mutual awareness and shared responsibility of all stakeholders in the food supply chain with regards to food quality, ecology and social justice.



Product Description

The two best known and most aromatic of the citrus family are lemon and lime.

Lemons and limes have long played an important part in the diet of people in the temperate climates and were already prized for their medicinal virtues in the palace of the Sultan of Egypt and Syria around 1200 A.D. Like most citrus fruit, they are an excellent source of Vitamins C and B6. The pectin in lemons provides a very important type of dietary fibre.
Lemons and limes do not contain fat, sodium, nor cholesterol. But they contain significant amounts of potassium, calcium, folate, thiamin, niacin, vitamin B6, phosphorus, magnesium and copper.
The detoxifying effect of lemons and limes is well known and they have been used successfully against colds and influenza. They are particularly effective against sore throats.
Lemon and limes have also shown some beneficial effect on rheumatism and gout. They may help to reduce the risk of heart diseases and some types of cancer. Lemons are one of the best foods to protect against kidney stone formation. The nutritional value of limes is almost identical to that of lemons.

One lemon yields about 2-3 tablespoons lemon juice.   

This very sour citrus fruit is rarely eaten out of hand, but it's widely used for its juice, rind, and zest.  Varieties include the Eureka lemon, which is what you're most likely to find in markets, the Lisbon lemon, which shows up in the winter and is smaller and smoother than the Eureka, and the trendy Meyer lemon, which is much sweeter and pricier than an ordinary lemon. When buying lemons, select specimens that are smaller, thin-skinned, and heavy for their size.    Substitutes:   grapefruits (These make an interesting meringue pie.) OR limes OR citrons (These are used only for their peels.) OR lemongrass (in soups and marinades)  


Symbol of the Mediterranean warmth and sun, the lemon has nevertheless Asian origins and comes precisely from the Far East (India and China) were it was found growing wild.

Known in China, India and in the Mesopotamian civilizations for its antiseptic, anti-rheumatic and refreshing properties and considered sacred in Muslim countries, it was mainly used as an antidote against poisons, as well as to keep the Devil away from homes. Ancient Egyptians used it to embalm their mummies and they often put it in tombs with dates and figs.

Greeks imported it from Media and used it as decoration and to scent linen and to protect it from clothes-moths. The first clear descriptions of the usage of lemon for therapeutic purposes date back to the works of Theophrastus, who is considered the founder of phyto-therapy. Hellenics were used to growing lemon trees near olive trees to preserve them from parasitic attacks.

Among the Romans it seems that Emperor Nero was a regular consumer of this fruit, obsessed as he was with the danger of a possible poisoning.

In the West the lemon had become more widespread around the year 1000 thanks to Arabs who brought it to Sicily. The first description of the lemon, introduced from India two centuries before, appeared in fact in Arab writings in the twelfth century.

In Europe the first real cultivation of lemons was planted in Genoa in the middle of the fifteenth Century. In 1494 lemons appeared in the Azores, while in America lemon and other citrus trees were brought by the Spanish and by the missionaries after Christopher Columbus’ discovery.


Did you know:

In the Fifteenth century they discovered that lemon juice treated and kept away scurvy, a disease widespread among sailors who lived for long periods only on flours, preserved food and other food lacking in vitamin C.

The fruit was also introduced in Northern European countries by means of sea voyages. The ships which arrived in the Mediterranean stocked up on lemons, paying for them with valuable goods or even gold. The fruits bought were resold at very high prices in the countries of the North, were lemon was considered a luxury product, but mainly used as an ornament and a medicine. Only in the XVIII Century lemon started to be used in cooking to flavor foods and drinks.

Right when you grasp all its qualities for your beauty and health, lemon will become your best friend in detoxifying and slimming diets, for the care of your body, face and hair…And don’t forget about lemon energy for your inner balance: its color and its fragrance will amaze you!


Nutrition Information

Serving size: 100 grams

Calories: 20

Protein: 1.20


Fat: 0 .30grams

Carbohydrate: 10.70 grams

Use Tips

How to Select and Store :
When selecting lemons or limes, it is important to choose glossy fruit that are plump and heavy for their size. Look for ones that are firm and fragrant and without blemishes. Avoid lemons that are still green or limes that begin to turn yellow.
All citrus fruit can be stored at room temperature or in the refrigerator crisper. Thin-skinned fruit at room temperature will yield more juice than fruit that are refrigerated. However, thick-skinned fruit provides the maximum amount of zest when cold.



Connect with Us


Friends newsletter Business newsletter

Meet the growers of this product:

Citricos del Sur

Citricos del Sur

BioCitrus Chile

BioCitrus Chile

Agro Tareks

Agro Tareks

Sun Valley, South Africa

Sun Valley, South Africa
South Africa