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Water Content of Foods1
Dry seeds, such as the grains and legumes were intentionally left off the following list as they should have a common moisture content of 10% or less. All pure fats and oils contain no water. The water content of each of the foods below is shown by the number following the food. After these foods have been dehydrated, their weight will be reduced by close to the following percentage:
Almonds             7%
Apples             85%
Apricots           85%
Bananas            76%
Bean Sprouts       92%
Beef Raw Hamburger 54%
Bread Whole Wheat  35%
Broccoli           91%
Butter             20%
Cabbage Raw        92%
Cantaloupe         91%
Carrots Raw        88%
Cauliflower Raw    91%
Celery             94%
Cheese American    37%
Cherries raw       80%
Chicken Broiled    71%
Coconut Dried       7%
Collards boiled    91%
Corn, Sweet Fresh  74%
Cucumbers Raw      96%
Eggs Raw Whole     74%
Eggplant Raw       92%
Fruit Cocktail     80%
Grapefruit Raw     88%
Grapes             82%
Ham Smoked Cooked  54%
Honey              15%
Jams/Preserves     30%
Kale               87%
Lettuce Head       96%
Macaroni/
  Spaghetti Cooked 72%
Margarine          20%
Molasses           25%
Okra Boiled        91%
Olives             80%
Onions             89%
Oranges            86%
Papyas Raw         89%
Parsley Raw        86%
Peaches Raw        90%
Peanuts Shelled  Trace
Peanut Butter    Trace
Pears Raw          82%
Peas Raw           81%
Pecans              7%
Peppers Green      94%
Pickles Dill       93%
Pineapple Raw      85%
Plums Raw          87%
Pork Chops Broiled 45%
Potatoes Raw       85%
Pumkin Canned      90%
Radishes Raw       95%
Raspberries        81%
Rutabas Boiled     90%
Sauerkraut Canned  93%
Spinach Raw        92%
Squash Boiled      96%
Strawberries Raw   90%
Sweet Potatoes
  Boiled in Skin   71%
Swiss Chard        94%
Tomatoes Raw       93%
Turkey Roasted     62%
Veal Broiled       60%
Walnuts             4%
Watercress Raw     90%
Watermelon         93%

Reference: Nutrition and Physical Fitness 9th Edition by L. Jean Bogert Ph.D., George M. Briggs, Ph.D. and Doris Howes Calloway, Ph.D., W.B. Saunders Company, Philadelphia PA ISBN 0-7216-1817-0, compiled from Table 2A, Nutritive Values of Foods in Average Servings or Common Measures.


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