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Water in diet

Water not only relieves thirst, but it also lubricates foods for easy swallowing (saliva), dissolves flavouring compounds - thereby enhancing the taste of some foods - and also dilutes noxious substances which may be accidentally ingested.

Water is used in cooking to soften and make foods eatable (e.g., rice, potatoes) and to facilitate blending of ingredients.

The table below shows the water content as percentage of weight of some common foods and beverages

Apples 85%
Bananas 76%
Butter
20%
Eggs           
74%
Honey             
15%
Boiled Potatoes   
71%
Tomatoes         
93%
Watermelon        
93%
   
Apple juice      
88%
Beer          
90%
Cranberry juice 86%
Grape juice      
85%
Orange juice      
88%