The lemon is a fruit rich in vitamin C. This characteristic is given to it because of his ascorbic acid, which represents almost 5% of its composition. Many pharmaceutical products with ascorbic acid have their origin in this plant, one of the main sources of this vitamin, along with lime (Citrus acid) In fact, all citrus fruits (oranges, lemons, grapefruit, etc.) contain high amounts of this principle. Traditionally, the lemon was used to prevent scurvy a disease that occurs when a person has a deficiency of this vitamin. Scurvy was very common among sailors, which were mainly fed on dry or salty foods and this lack of fresh food intake caused many deaths among them.