Lemongrass is an herb that was originally grown in India and Sri Lanka. It has a distinctive scent and taste of lemon, from which it gets its name. Both the plant and its extract have been used in cooking and flavoring, as well as for medicinal purposes, for centuries.
One cup of raw lemongrass only contains about 99 calories and zero fat and cholesterol. It contains about 25 g of carbohydrates and 1 g of protein. It also has about 723 mg of potassium, 101 mg of phosphorus, 75 mcg of folate, 65 mg of calcium and 60 mg of magnesium.
Some people can experience food allergy symptoms after eating lemongrass, although this effect is fairly unusual. Individuals who are vulnerable to lemongrass allergies may experience an itchy skin rash or hives on the skin after eating lemongrass, as well as chest pain and constriction, throat swelling and difficulty breathing.
Insufficient studies have been completed to this point to indicate for sure what the effect of lemongrass is on women who are pregnant or breastfeeding, as well as what the effect is on their child. For that reason, Drugs.com recommends that women who are in these situations avoid lemongrass until further evidence can be provided.
Because studies on the effectiveness of lemongrass for medicinal purposes have only produced preliminary results, information on ideal dosage is not yet available. However, early research results, as well as traditional homeopathy, have indicated that lemongrass may be effective in helping manage a variety of diseases and health conditions. For example, lemongrass may be able to fight certain types of microbes, bacteria, fungi, carcinogens and free radicals. Traditionally, lemongrass has been used to treat stomachaches; nausea, fever, coughs and colds; rheumatism; and headaches.