Nutritive value
· Citric Acid: 6 to 10%
· Water: 90%
· Calories: 30
· Carbohydrates: 8 g
· Fats: 0,3 g
· Fibres: 0,4 g
· Rich of C vitamin, bioflavonoids · Proteins: 1 g
· It contains a good number of minerals among which potassium

When you buy it
· It has to be firm, no trace of flabbiness, and heavy in your hand
· The yellow colour of the skin has to be brilliant and slightly glossy (when old the lemon is more mat and its colour is darker)
· Avoid lemons with green spots, because it means it has an high acidity rate
· Avoid lemons with wrinkled skin, because it indicates a thicker skin and less pulp

How to preserve it
· Keep it in the drawer of your fridge or in a fresh place

A marriage of Love and Reason
Trying to make the list of the different matches would be indecent: the lemon flirts with all the comestible things
· indissociable from fish, beef stew, and Vienna collops
· it bleaches the mayonnaise
· it helps to preserve fruits and legumes, which easily oxidize with air
· it wakes up flavours again

Use
Ingredient used in several different kind of cooking, we can find the lemon in soups and desserts.
· It’s used to marinate and soften meat
· Its skin is used to perfume pastries, breads, desserts, drinks
· It’s used for the vinaigrette and it can substitute vinegar
· It’s used to make marmalades
· crystallized with salt to season chicken and Moroccan sauces
· etc.

The Lemon Juice
There are very few people who dare biting a lemon but its juice is incomparable
· it helps dressing all your recipes with its sourish taste
· it’s good for fish and white meat marinades
· it’s good to avoid some fresh legumes and fruits to darken too fast when cut
· it’s good to repel fats from food when you do a diet
· It’s good to make up for the excesses of the night before
· It’s used to replace vinegar
· etc