THE FOOD VALUE OF LEMON JUICE
Fruit acids wore formerly considered aa of no value os nutrients, but wholesome and healtrfu? through their refreshing influence. It has also long been known that fruit juices, particularly lemon juice, are highly valuable in relieving scurvy. Bunge and other recent authorities, however, tell us that citric acid, as well as the other organic acids found in fruits and vegetables, has a nutritive value nearly half that of sugar. An ounce of lemon juice contains about thirty-five grains of citric acid, which is equivalent to about twenty grains or one-third drachm of sugar. A pint of lemon juice, then, is the oquiviflout in nutritive value of two-thirds of an ounce of starch or sugar. Malic acid and tartaric acid have about the same nutritive value as citric acid, but tarataiic acid is much fore irritating than either citric acid or malic acid. Citric acid is found abundant in lemons, limes, grape fruit, sour oranges, cranberries, rod alder berries, and tomatoes.
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Bibliographic details
New Zealand Times, Volume XXIX, Issue 6382, 3 December 1907, Page 2
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166THE FOOD VALUE OF LEMON JUICE New Zealand Times, Volume XXIX, Issue 6382, 3 December 1907, Page 2
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