PMC full text:
Nutr Rev. Author manuscript; available in PMC 2011 Aug 1.
Published in final edited form as:
Nutr Rev. 2010 Aug; 68(8): 439–458.
doi: 10.1111/j.1753-4887.2010.00304.xTable 1
The Water Content Range for Selected Foods
| Percentage | Food Item |
|---|---|
| 100% | Water |
| 90–99% | Fat-free milk, cantaloupe, strawberries, watermelon, lettuce, cabbage, celery, spinach, pickles, squash (cooked) |
| 80–89% | Fruit juice, yogurt, apples, grapes, oranges, carrots, broccoli (cooked), pears, pineapple |
| 70–79% | Bananas, avocados, cottage cheese, ricotta cheese, potato (baked), corn (cooked), shrimp |
| 60–69% | Pasta, legumes, salmon, ice cream, chicken breast |
| 50–59% | Ground beef, hot dogs, feta cheese, tenderloin steak (cooked) |
| 40–49% | Pizza |
| 30–39% | Cheddar cheese, bagels, bread |
| 20–29% | Pepperoni sausage, cake, biscuits |
| 10–19% | Butter, margarine, raisins |
| 1–9% | Walnuts, peanuts (dry roasted), chocolate chip cookies, crackers, cereals, pretzels, taco shells, peanut butter |
| 0% | Oils, sugars |
Source: The USDA National Nutrient Database for Standard Reference, Release 21 provided in Altman.127