Lemon is orange-yellow in color and fragrant, and is a highly nutritious fruit. Lemons are rich in citric acid and are known as "citric acid warehouses". In addition to sugar, the main nutrients in lemons include calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin C and niacin.
The production of lemonade is to cut lemons into thin slices and soak them in water. It is best to use warm water when soaking, which is conducive to more preservation of the nutrients in the lemons. Of course, you can also add lemon slices when drinking black tea and beverages.
Dried lemon slices are soaked in water, only 2-3 slices are needed. The main difference between dried lemon slices and fresh ones is the amount of trace elements contained in them.
It is best to use warm water for soaking lemons, because vitamin C is easy to necrosis at high temperature, and if you cannot use a thermos to soak in continuous high temperature, some toxic qualities in the plant will be soaked out. Lemons contain a lot of vitamin C, and vitamin C is easily oxidized. Compared with fresh lemon slices, the content of vitamin C is definitely lower. The water will also taste slightly worse, but the difference is not huge. In the case of water, the effect is not much different.
It can also be whitened by soaking in water with dried lemon slices. Drying the lemon slices just evaporates the moisture and very little of the ingredients, leaving the majority. However, the whitening effect of dried lemon slices in water is not as good as fresh lemon slices. The nutritional content of dried lemon slices is still slightly worse than fresh ones, and the absorption is not as good as fresh ones.
