There are many different ways that you can look at the properties of food. The water content of food is beneficial essentially when addressing dehydration concerns or conditions, such as diabetes, hypertension or pain and others that are often worsened due to dehydration.
Table: Water Content of Selected Foods[1]
| Percentage |
Food Item
|
| 100% |
Water
|
| 90–99% |
- fruit: cantaloupe, strawberries, watermelon
- vegetables: lettuce, cabbage, celery, spinach, pickles, squash (cooked)
- dairy: Fat-free milk
|
| 80–89% |
- fruit: Fruit juice, apples, grapes, oranges, pears, pineapple
- vegetables: carrots, broccoli (cooked)
- dairy: yogurt
|
| 70–79% |
- fruit: Bananas, avocados
- vegetables: potato (baked), corn (cooked
- dairy: cottage cheese, ricotta cheese
- fish: shrimp
|
| 60–69% |
- dairy: ice cream
- grains: pasta
- legumes:
- fish: salmon
- meat: chicken breast
|
| 50–59% |
- dairy: feta cheese
- meat: Ground beef, tenderloin steak (cooked), hot dogs
|
| 40–49% |
- grains: pizza
|
| 30–39% |
- dairy: cheddar cheese
- grains: bagels, bread, toast
|
| 20–29% |
- meat: Pepperoni sausage
- grains: baked goods such as cake, biscuits and cookies
|
| 10–19% |
- dairy and other spreads: Butter, margarine
- dried fruit: raisins, cranberries, currants
|
| 1–9% |
- Nuts and seeds: Walnuts, peanuts (dry roasted), peanut butter
- grains: chocolate chip cookies, crackers, cereals, pretzels, taco shells
|
| 0% |
- Fats and oils
- sugars
|
References
- ↑ The USDA National Nutrient Database for Standard Reference
