Nutrition · g per 100 g
Water
Water is the major constituent of most fresh foods and the medium for every metabolic reaction. Moisture percentage drives texture, spoilage rate, and how ingredients behave when cooked—high-water vegetables wilt and steam; dried goods store for months. Hydration of the eater and the pan both start here.
Highest in Water
Top 10 ingredients (per 100 g edible portion).
- Whole Stem Hedgehog Mushroom 96.4 g
- Dense Base Core Maitake 96.3 g
- Upper Stem Oyster Mushroom 96.3 g
- Base Stem St George's Mushroom 96.2 g
- Inner Gills Blewit 96.2 g
- Whole Truffle 96.2 g
- Leaf Spring Onion 96.2 g
- Marbled Cap Beech Mushroom 96.2 g
- Stem Reishi 96.2 g
- Leaf Savoy Cabbage 96.2 g
Lowest in Water
Bottom 10 among ingredients with a recorded amount.
- Pork Back Fat 0.3 g
- Beech Nut Oil Cold Pressed 0.3 g
- Brazil Nut Oil Cold Pressed 0.3 g
- Ginkgo Nut Oil Cold Pressed 0.3 g
- Hickory Oil Cold Pressed 0.3 g
- Beef Fat Dripping 0.3 g
- Chicken Fat 0.3 g
- Duck Fat 0.3 g
- Emu Fat 0.3 g
- Goose Fat 0.3 g