Flavedo (peel layer)

Based on ripeness, their colours can range from green to bright yellow. This part is characterized by the presence of glands containing essential oils which give lemons their unique aroma.

Albedo (inner layer)

White and spongy. It is the most important source of pectins and carbohydrates. Its thickness varies based on the variety and ripeness of the lemon.

Columella (central axis)

The central part of lemons. Depending on the lemon variety, it can be thicker or thinner.

Endocarp (Pulp)

The edible part of lemons represents between 65% and 70% of the lemon’s weight and it is pale yellow. It is generally divided into segments containing cells where water, carbohydrates, and citric acid accumulate, forming juice sacs. Each segment contains hundreds of sacs, and occasionally there may be a seed.


They are also edible and are rich in proteins, vegetable oil and fibre; that is why they are used in food production and in the nutraceutical industry.