Let's first look at the nutrients of fresh lemons:
It can be seen that the content of vitamin C in fresh lemon is 22mg/100g. Lemon is the earliest human fruit rich in vitamin C. The lemon saved tens of thousands of sailors' lives and prevented them from dying. Lack of vitamin C causes scurvy.
Unfortunately, what we are discussing today is not fresh lemons, but dried lemons. Is this dried lemon rich in vitamin C?
Vitamin C is a highly active antioxidant, which is destroyed by light and heat. Therefore, during the dehydration process, high temperatures and freezing can cause extremely severe damage to vitamin C in lemons. In addition, vitamin C is a water-soluble vitamin that is easily present in a moisture-rich environment. When it loses moisture, it is exposed to oxygen-rich air and is accelerated by oxidative destruction.
Therefore, we can see that the dried lemon juice has been dehydrated and exposed to the air for a long time, so the vitamin C content can be said to be almost zero. So when the lemon is soaked in water, the taste of sour acid comes from the presence of citric acid in the lemon and there is no presence of vitamin C.
Tips: If you use fresh lemon slices to soak water, it is a good choice. However, it is worth noting that the water used for brewing must be warm, because the high temperature of boiling water will also destroy poor vitamin C.
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