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BITTER COMPOUNDS IN LEMON PEEL

by AZLAN ADNAN, M.A.
Sunday, 19 October 2025

   • BITTER COMPOUNDS IN LEMON PEEL  

https://t.me/vegevore/8654

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Lemon peel’s bitterness comes from natural plant chemicals—mainly flavonoids and limonoids—that double as antioxidants.

The white pith, or albedo, is the most bitter, rich in limonin, nomilin, and naringin. The yellow zest, or flavedo, holds fragrant terpenes like limonene and citral, which bring aroma rather than bite.

Pectin in the pith adds fibre and digestive benefits without bitterness.

Nutritionally, lemon peel is high in vitamin C, fibre, and citric acid, which fuels fat metabolism.

One to two whole lemons a day, peel included, is generally safe—just avoid excess acidity or pesticide residue.

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#lemons
#nutrition
#phytochemicals
#flavonoids
#antioxidants
#foodscience

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   • BITTER COMPOUNDS IN LEMON PEEL  

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