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Cantaloupe. Water Content: 90%. The perfect partner to prosciutto, cantaloupe is a thirst-quencher with its 90% water content. It's low in calories and packed with essential nutrients, including ...
Raw cantaloupe is 90% water, 8% carbohydrates, 0.8% protein and 0.2% fat (table). In a reference amount of 100 grams (3.5 oz), raw cantaloupe supplies 140 kJ (34 kcal) of food energy , and is a rich source (20% or more of the Daily Value , DV) of vitamin A (29% DV) and a moderate source of vitamin C (13% DV).
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Cantaloupe also pairs well with prosciutto for a sweet-and-salty snack or appetizer. Honeydew has a firmer texture and subtler sweetness. It makes a great addition to fruit platters and salads.
Water content for fruits and vegetables varies dramatically, but watermelon, cantaloupe, strawberries, spinach, cabbage, celery, lettuce, and squash are all at least 90% water. Electrolyte drinks ...
Overview of citrus species Common name(s) Image Taxonomic name/constituents Notes Bergamot orange: Citrus bergamia: Citrus bergamia, the bergamot orange, is a fragrant citrus fruit the size of an orange, with a yellow or green colour similar to a lime, depending on ripeness.
The water in food has a tendency to evaporate, but the water vapor in the surrounding air has a tendency to condense into the food. When the two tendencies are in balance— and the air and food are stable—the air's relative humidity (expressed as a fraction instead of as a percentage) is taken to be the water activity, a w .
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.