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).
- Ice Water 99.9 g
- Liquid Water 99.9 g
- Water 99.9 g
- 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
Lowest in Water
Bottom 10 among ingredients with a recorded amount.
- Butter Cocoa 0.1 g
- Cholecalciferol 0.1 g
- Betel Nut Oil Refined 0.1 g
- Ginkgo Nut Oil Refined 0.1 g
- Crystal Ascorbic Acid 0.15 g
- Mixed Oil Concentrate Mixed Tocopherols 0.15 g
- Pure Sodium Nitrite 0.15 g
- Ascorbic Acid 0.2 g
- Baking Soda 0.2 g
- Beta-Carotene 0.2 g