Beverage
Liquid
Liquid water is the primary cooking medium for boiling, simmering, steaming, soaking, and hydrating doughs and grains. Mineral content and hardness change tea flavour, stock clarity, and how beans and vegetables soften. Chlorinated tap water can dull delicate infusions. Use potable water for all food work; filter or stand if taste requires. Stocks, broths, and many sauces begin here as the base liquid. Sparkling and mineral waters are specialty choices for drinking and some batters, not everyday boiling.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 5.25 mg
- Salt 0.01 g
- Total Carbohydrate 8.75 g
- Dietary Fibre 0 g
- Total Sugars 8.4 g
- Complex / starch 0 g
- Protein 0.5 g
- Water 85 g
- Energy 40.8 kcal
- Water 85 g
- Carbohydrates 8.75 g
- Sugars 8.4 g
- Protein 0.5 g
- Fat 0.1 g
- Vitamins 20.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.46 mg
- Vitamin B5 — Pantothenic Acid 0.09 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.4 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.04 mg
- Vitamin K 0.2 µg
- Minerals 331 mg
- Major Minerals 329 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.46 · vitamin-b5-pantothenic-acid: 0.09 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.4 · vitamin-b9-folate: 1.8 · vitamin-e: 0.04 · vitamin-k: 0.2 ·
Minerals
Liquid of Water: composition reflects this culinary part relative to the whole ingredient.
History
Markets sold water as separate liquid forms so cooks could match prep to the dish.
Retail packing made liquid of water a familiar labelled product.
Food service portioned liquid of water for consistent yield.