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TABLE 4-16 Water Content of Selected Foods

Food

Water (% wt)

Food

Water (% wt)

Apple, raw

86

Ham, cooked

70

Apricot, raw

86

Lettuce, iceberg

96

Banana, raw

75

Macaroni/spaghetti, cooked

66

Bread, white

36

Milk, 2%

89

Bread, whole-wheat

38

Orange, raw

87

Broccoli, cooked

89

Peach, raw

89

Cantaloupe, raw

90

Peanuts, dry roasted

2

Carrots, raw

88

Pear, raw

84

Cheese, cheddar

37

Pickle

92

Cheese, cottage

79

Pineapple, raw

86

Chicken, roasted

64

Potato, baked

75

Chocolate chip cookies

4

Squash, cooked

94

Corn, cooked

70

Steak, tenderloin, cooked

50

Corn flakes cereal

3

Sweet potato, boiled

80

Crackers, saltines

4

Turkey, roasted

62

Grapes, raw

81

Walnuts

4

 

SOURCE: USDA/ARS (2002).

fluid by individuals 20 to 64 years old as provided by the 1977–1978 Nationwide Food Consumption Survey and the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) (Heller et al., 1999). Table 4-16 shows the water content of various foods. Fruits and vegetables contain a high percentage of water. For adults in the United States, drinking water provided 35 to 54 percent of total water, while foods and beverages provided 19 to 25 percent and 49 to 63 percent, respectively (Appendix Tables D-1, D-2, D-3, and D-4). Together, drinking water and beverages provided 73 to 80 percent of the total water consumed as food and fluids. Analysis of other data (Ershow and Cantor, 1989) showed total water intake with approximately 28 percent coming from food, 28 percent from drinking water, and 44 percent from other beverages. Foods such as soup and ice cream were included in the food category.

Intake

Appendix D, using data from the Third National Health and Nutrition Examination Survey (NHANES III), provides the daily intake of water from (1) total sources (food and beverages), (2) drinking water, (3) drinking water and beverages, and (4) foods. Table 4-17



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