Is lemon juice the same as lemons?

Citrus fruits are an excellent source of vitamin C and antioxidants that help strengthen our immune system, improve digestion, reduce inflammation and keep us healthy overall. Among the most popular citrus fruits are oranges, limes, grapefruits and lemons.

Lemons are widely used in both culinary and non-culinary applications due to their unique sour taste, fragrance and acidic properties. However, there is some confusion among consumers about lemon juice vs lemons – whether they are the same or not.

In this article, we will explore the differences between lemon juice vs lemons from a chemical composition standpoint as well as how each is used in cooking recipes.

What Are Lemons?

Lemons (Citrus limon) belong to the citrus family along with other fruit types like oranges and limes. They originated in Southeast Asia but were introduced worldwide by traders during ancient times.

Highly valued for their tangy flavor profile rich in citric acid (an organic acid) that gives them their characteristic acidity; cheap versatility due to rapid adaptation to different soil types; growth climates ranging from subtropical-zones 9-10 — making them ideal even when grown indoors on patios/balconies–as wells limited pest susceptibility all help make lemons a prized fruit across many cultures.

Chemical Composition Of Lemons

Lemons consist primarily of water (~88%) followed by carbohydrates (~10%) such as sugars and fiber but really shine through its plant-based compounds which result mainly from the pulp (carotenoids) or peel (flavonoids).

Carotenoids can be found within the yellow pigment colorization seen within usually-ingestible parts (pulp/fruit) like alpha-carotene (/), β-carotene () & zeaxanthin enclaves within xanthophyll photosynthetic pigments packed inside chloroplasts! Flavonoids mainly carried within the powerful antioxidant, hesperidin found in lemon peel which lowers blood pressure).

Both carotenoid and flavonoids are linked to associated benefits such as; treating cancer-forming cells, weight loss management through reduction of insulin resistance & inflammation.

What Is Lemon Juice?

Lemon juice is just that – the extracted liquid from lemons. When squeezed, a single lemon can provide anywhere between 2-3 tablespoons or approximately one ounce (~30ml) of fresh lemon juice–dependant upon fruit size/volume.

Two primary types exist: freshly-squeezed (obtained directly from fruits themselves “by hand” or by using an automated juicer), (pressed/squeezed at high-pressure temperatures with powder additives possibly included). The former freashly-squeazed method most commonly used in cooking recipes because it ever so slightly helps retain nutrients/content where aforementioned powdered products do not.

Chemical Composition of Lemon Juice

The composition and nutritional value are affected by how much pulp remains (bioactive/immunomodulatory properties, increased fiber reduced sugar intake) after extracting only the juice.

As we mentioned earlier on this article’s defining features like organic acids (citric, malic, ambienand ascetic_) along-side vitamin C make up its primary constituents but also include carbohydrates (/), vitamins (/) like thiamin & folate plus some trace elements!

Lemon juices’ other essential components include terpenes(aids immune response!), α-pinene(prized fragrant oil!), limionine(used for cancer prevention treatment research!) should all ring alarm bells when ingested since their health benefits reach far beyond Vitamin C alone!

Lemon Juice Vs Lemons: Different Uses

Now we get to the main question–are lemons different than their corresponding bottled versions ? Regardless though both share some commonalities regarding their culinary usage!

### Culinary Uses of Lemons

When it comes to cooking, fresh lemons are used whole or halved and squeezed for juice, grated/zested for peel particulates using (microplane/zester tool) into sauces, dressings or marinades.

Their pulp can be strait from the chilled fridge (having little nutritional loss if citrus hue applies), sliced thinly/-thickly depending on desired thickness within a pie crust ingredient (lemon bars) to chicken picatta/ baked fish fillets! Zest is most popularly utilized in desserts like plump meringue-topped lemon-meringue-pie with soft peaks of meringue fast sticking co-starring against tart yellow filling coated by sugar blanket ready for blowtorch charring!.

Culinary Uses Of Lemon Juice

Lemon juices’ conveniency lies not only within its acidic flavor but its host-of non-cooking application such as; creating home remedies (gingivitis gum rinse!), homemade cleaning sprays(essential oil-added cleaner!, aluminum shine) all enhanced by eliminating unwanted bacteria naturally.

Common food-related applications range from salads dressing/marinades –which replace high-caloric creamy-based alternatives–to seasonal dish gracing drinks infused-with-lemon flavonoids adding an extra-special touchof deliciousness!.

Final Thoughts: Lemons Vs Lemon Juice? It Depends On Your Perspective.

So now you understand some nuances between these two components that many people often conflate – fresh-squeezed lemon juice regards broader topical use cases while raw lemons showcase more diversity when considering texture/placement considerations though each has health benefits packed inside so hope we’ve cleared up any confusion surrounding this sometimes confusing topic.

In conclusion:
Get your hands dirty try squeezing out a fresh ‘ole lemon OR opt for bottled lemon juice available at local supermarkets, it’s up to you! Go ahead upgrade those salad dressings, add a tangy twist pre-summiting that meringue-pie masterpiece for Sunday dinner![1]

[1] WARNING: not liable if pies overcook due to excessive champagne intake on relaxing Sundays

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