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WATER & WATER CONTENT

Of the following: a) fresh carrots, b) fresh tomatoes, c) whole milk, and d) fresh celery --- Whole milk contains the LOWEST water content at 87 %. Fresh carrots contain 88 %; Fresh tomatoes 93 %; and Fresh celery 94 %.

Vegetables that are boiled actually lose some of their water content. They will weigh less after boiling in water than they did before. This is caused by the heat, which breaks down the cell walls and allows some of the water to leak from the plants cells.

Watermelons and lettuce are 97% water.

According to the U.S. Geological Service, irrigation accounts for almost 40% of all freshwater usage in the United States. World wide, agriculture accounts for about 70% of freshwater use.

Lean young veal may be as much as 80% water, and fully fattened beef may be about 50% water.

1 out of 10 American adults say they do not drink any water daily.

 

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