D.E. Okwu  , I.N. Emenike  , 
    Nutritive Value and Mineral Content of Different Varieties of Citrus Fruits,
    Journal of Food Technology,
    Volume 5,Issue 2,
    2007,
    Pages 105-108,
    ISSN 1684-8462,
    jftech.2007.105.108,
    (https://makhillpublications.co/view-article.php?doi=jftech.2007.105.108)
    Abstract: The mineral and nutrient composition of five varieties of Citrus species: sweet orange (<I>Citrus sinensis</I>), tangerine (<I>Citrus reticulata</I>), lemon (<I>Citrus limonum</I>), lime (<I>Citrus aurantifolia</I>) and grape (<I>Citrus grandis</I>) were determined. The research showed that these citrus fruits contained crude protein (10.94-17.06%), crude fiber (5.84-7.10%), carbohydrate (70.86-77.10%), moisture (4.28-5.70%), crude  lipid  (0.64-1.24%),  ash (4.40-7.80%) and food energy content was (347.04-363 g cal <SUP>1</SUP>) of fresh fruits. The most important minerals detected in the fruits include calcium (2.0-3.20%), phosphorus (0.24-0.41%), potassium (0.28-1.0%), magnesium (0.49-0.61%) and sodium (0.28-0.36%). These nutrients are indispensable for the good condition of our health. This study justifies the use of citrus fruits as food and drug in herbal medicine in Southeastern Nigeria.
    Keywords: Citrus fruits;proximate composition;nutritive value;energy value;medicinal properties