"polluted downstream of Tbilisi. Access to water supply and sanitation in Georgia is high. Based on household surveys and census results, the Joint Monitoring Programme for Water Supply and Sanitation estimates that access to an improved water source was universal in 2015. Access to improved sanitation stood at 86% (95% in urban areas, 76% in rural areas). According to these estimates based on census and household survey data access to water improved from 96% in 1990 to 100% in 2010, while access to sanitation declined from 98% in 1990 to 86% in 2015. The decline in access to sanitation was"
"Cucumber juice Cucumber juice is the juice derived from cucumbers produced by squeezing or pressing it. Cucumbers are 98% water. Cucumber juice is used in beverages such as cocktails such as the Bloody Mary, dishes such as cucumber soup, and in dips and salad dressings, such as green goddess dressing. Cucumber juice has significant amounts of potassium and is high in vitamin A. It also contains significant amounts of silicon. It also contains sterol. Cucumber juice is used as an ingredient in cosmetics, soaps, shampoos, and lotions, and in Eau de toilette and perfumes. It was used in Russian traditional"
"cooked macaroni (78.4%), boiled eggs (73.2%), boiled rice (72.5%), white meat chicken (70.3%) and sirloin steak (61.9%). Fruits and vegetables are 70 to 95% water. Most meats are on average about 70% water. Breads are approximately 36% water. Some foods have a water content of less than 5%, e.g., peanut butter, crackers, and chocolate cake. Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88-86% water. Swiss cheese is 37% percent water. The water content of milk and dairy products varies with the percentage of butterfat so that whole milk has the lowest"
"with nearly 77% of the total. The cucumber originated in India, where a great many varieties have been observed, from ""Cucumis hystrix"". It has been cultivated for at least 3,000 years, and was probably introduced to other parts of Europe by the Greeks or Romans. Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century. The cucumber is listed among the foods of ancient Ur, and the legend of Gilgamesh describes people eating cucumbers. Cucumbers are mentioned in the Bible as one of the foods eaten"
"of . Turmeric powder is about 60–70% carbohydrates, 6–13% water, 6–8% protein, 5–10% fat, 3–7% dietary minerals, 3–7% essential oils, 2–7% dietary fiber, and 1–6% curcuminoids. Phytochemical components of turmeric include diarylheptanoids, a class including numerous curcuminoids, such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Curcumin constitutes up to 3.14% of assayed commercial samples of turmeric powder (the average was 1.51%); curry powder contains much less (an average of 0.29%). Some 34 essential oils are present in turmeric, among which turmerone, germacrone, atlantone, and zingiberene are major constituents. Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like,"
"Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable. Cucumber fruits consist of 95% water (see nutrition table). A few cultivars of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination. Pollination for these cultivars degrades the quality. In the United States, these are usually grown in greenhouses, where bees are excluded. In Europe, they are grown outdoors in some regions, and bees are excluded from these areas. Most cucumber cultivars, however, are seeded and require pollination. Thousands of hives of honey bees are annually carried to cucumber fields just before bloom for"
"Mexico. Within the United States, the states producing the largest amounts are Florida, New York, California, and North Carolina. As an example of ""Curcubita"", raw summer squash is 94% water, 3% carbohydrates, and 1% protein, with negligible fat content (table). In 100 grams, raw squash supplies 16 calories and is rich in vitamin C (20% of the Daily Value, DV), moderate in vitamin B6 and riboflavin (12–17% DV), but otherwise devoid of appreciable nutrient content (table), although the nutrient content of different ""Curcubita"" species may vary somewhat. Pumpkin seeds contain vitamin E, crude protein, B vitamins and several dietary minerals"
"percentage of water and skimmed milk has the highest. In the sugar industry the dry matter content is an important parameter to control the crystallization process and is often measured on-line by means of microwave density meters. The nutrient or mineral content of foods, animal feeds or plant tissues are often expressed on a dry matter basis, i.e. as a proportion of the total dry matter in the material. For example a 138-gram apple contains 84% water (116 g water and 22 g dry matter per apple). The potassium content is 0.72% on a dry matter basis, i.e. 0.72% of"
"female blossoms. They may have a pollenizer cultivar interplanted, and the number of beehives per unit area is increased, but temperature changes induce male flowers even on these plants, which may be sufficient for pollination to occur. In a 100-gram serving, raw cucumber (with peel) is 95% water, provides and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value (table). In 2009, an international team of researchers announced they had sequenced the cucumber genome. In general cultivation, cucumbers are classified into three main cultivar groups: ""slicing"", ""pickling"", and ""burpless""."
"dietary fiber, B vitamins, and several dietary minerals. Fat content, mostly from tahini and olive oil, is about 14% of the total; other major components are 65% water, 17% total carbohydrates, including a small amount of sugar, and about 10% protein. In 2006, hummus was present in 12 percent of American households, rising to 17 percent by early 2009. One commentator attributed the growth of hummus to America’s embrace of ethnic and exotic foods. While in 2006–08 when some 15 million Americans consumed hummus, and annual national sales were about $5 million, sales growth in 2016 was reflected by an"
"and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing/disordered or noncrystalline solids, and thus has Food Physical Chemistry as a foundation area. A major component of food is water, which can encompass anywhere from 50% in meat products to 95% in lettuce, cabbage, and tomato products. It is also an excellent place for bacterial growth and food spoilage if it is not properly processed. One way this is measured in food is by water activity which is very important in the shelf life of many foods during processing. One of the keys to food preservation in most"
"restaurants across the United States and parts of Canada, although other foods, including jalapeño and serrano peppers, may have been involved. A tomato is 95% water, contains 4% carbohydrates and less than 1% each of fat and protein (table). In a 100 gram amount, raw tomatoes supply 18 calories and are a moderate source of vitamin C (17% of the Daily Value), but otherwise are absent of significant nutrient content (table). No conclusive evidence indicates that the lycopene in tomatoes or in supplements affects the onset of cardiovascular diseases or cancer. In the United States, supposed health benefits of consuming"
"Acidulated water Acidulated water is water where some sort of acid is added—often lemon juice, lime juice, or vinegar—to prevent cut or skinned fruits or vegetables from browning so as to maintain their appearance. Some vegetables and fruits often placed in acidulated water are apples, avocados, celeriac, potatoes and pears. When the fruit or vegetable is removed from the mixture, it will usually resist browning for at least an hour or two, even though it is being exposed to oxygen. An added benefit of placing items in acidulated water is that the food item acquires a taste of the acid"
"are averages of different numbers reported by different references. The adult human body averages ~53% water. This varies substantially by age, sex, and adiposity. In a large sample of adults of all ages and both sexes, the figure for water fraction by weight was found to be 48 ±6% for females and 58 ±8% water for males. Water is ~11% hydrogen by mass but ~67% hydrogen by atomic percent, and these numbers along with the complementary % numbers for oxygen in water, are the largest contributors to overall mass and atomic composition figures. Because of water content, the human body"
"Cranberry juice Cranberry juice is the juice of the cranberry. The term ""cranberry juice cocktail"" refers to products that contain about 28% cranberry juice and the remainder either other fruit juices (typically grape, apple and/or pear) or water with sugar added. There are also low-calorie versions that use non-caloric sweeteners. A cup of standard 100% cranberry juice, amounting to 248 grams or 8 ounces, is a rich source of antioxidants and vitamin C. It also supplies modest amounts of calcium, magnesium, manganese, phosphorus and potassium. Cranberry juice is classified as an acidic drink with a typical pH between 2.3 and"
"when it was presented as a health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont. By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills, which discontinued the brand in 2010. Yogurt (plain yogurt from whole milk) is 81% water, 9% protein, 5% fat, and 4% carbohydrates, including 4% sugars (table). A 100-gram amount provides of dietary energy. As a proportion of the Daily Value (DV), a serving of yogurt is a rich source of vitamin B (31% DV) and riboflavin (23% DV), with moderate content"
"of normal bowel function in the general population if consumed in quantities of at least per day. Prunes are 31% water, 64% carbohydrates, including 7% dietary fiber, 2% protein, and less than 1% fat (table). Prunes are a rich source of vitamin K (57% of the Daily Value, DV) and a moderate source of several B vitamin and dietary minerals (10-16% DV; table). Prunes and their juice contain phytochemicals, including phenolic compounds (mainly as neochlorogenic acids and chlorogenic acids) and sorbitol. Prunes are used in preparing both sweet and savory dishes. Contrary to the name, boiled plums or prunes are"
"10–16% of the DV. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76, which is higher than many other legumes and cereals. Compared to reference levels established by the United Nations Food and Agriculture Organization and World Health Organization, proteins in cooked and germinated chickpeas are rich in essential amino acids such as lysine, isoleucine, tryptophan, and total aromatic amino acids. A 100 g serving of cooked chickpeas provides . Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table). 75% of lipid content is unsaturated fatty acids for which linoleic acid comprises 43%"
"name is derived from ""Ribes nigrum"") and similar fruit syrups and juices. Raw blackcurrants are 82% water, 15% carbohydrates, 1% protein and 0.4% fat (table). Per 100 g serving providing 63 kilocalories, the raw fruit has high vitamin C content (218% of the Daily Value, DV) and moderate levels of iron and manganese (12% DV each). Other nutrients are present in negligible amounts (less than 10% DV, table). Polyphenol phytochemicals present in the fruit, seeds and leaves, are being investigated for their potential biological activities. Major anthocyanins in blackcurrant pomace are delphinidin-3-""O""-glucoside, delphinidin-3-""O""-rutinoside, cyanidin-3-""O""-glucoside, and cyanidin-3-""O""-rutinoside, which are retained in"
"or 27% contain none of the mentioned additives, except for ascorbic acid. Cranberry juice mixtures with 22% contain no added color or flavors, but citric acid may be added. Cranberry juice mixtures with 20% may contain color, flavors, and citric acid. The finished cranberry juice from concentrate product should yield a minimum of one part cranberry juice concentrate to three parts water with a minimum Brix level of 12°. Additionally, each cranberry juice product should be fortified with Vitamin C (Ascorbic Acid), with each serving size delivering not less than 100% of the current US Referenced Daily Intake. The minimum"
"water to food: for example, in quail, 20-30% of organic hydrogen was from water and the remainder from food. The precise percentage of hydrogen from water was dependent on tissue source and metabolic activity. In chironomids, 31-47% of biomass hydrogen derived from water, and in microbes as much as 100% of fatty acid hydrogen can be derived from water depending on substrate. In caterpillars, diet δD from organic matter correlates linearly with tissue δD. The same relationship does not appear to hold consistently for diet δD from water, however - water derived from either the caterpillar or its prey plant"
"diet of tsamma for six weeks. In Southern Russia, they are sometimes preserved by fermenting them together with sauerkraut, much like the apples. Watermelon fruit is 91% water, contains 6% sugars, and is low in fat (table). In a 100 gram serving, watermelon fruit supplies 30 calories and low amounts of essential nutrients (table). Only vitamin C is present in appreciable content at 10% of the Daily Value (table). Watermelon pulp contains carotenoids, including lycopene. The amino acid citrulline is produced in watermelon rind. Watermelon Citrullus lanatus is a plant species in the family Cucurbitaceae, a vine-like (scrambler and trailer)"
"than the protein portion, and the starch portion of legumes is mostly amylose and amylopectin. A typical nutritional composition of chickpeas, for example, is listed as 19% protein, 61% carbohydrate, 6% lipids, and 14% water. However, these amounts are approximate and can vary by variety. During the process of cooking legume seeds, the starches in the seed are gelatinized, setting up conditions which allow for soluble parts of the seed to disperse back out into the cooking water. The hotter the temperature, the higher the pressure, and the longer the seeds cook, the more material is transferred out of the"
"of food energy are carbohydrates, fats and proteins, which make up ninety percent of the dry weight of food. Therefore, water content is the most important factor in energy density. Carbohydrates provide four calories per gram (17 kJ/g), and proteins offer slightly less at 16kJ/g whereas fat provides nine calories per gram (38 kJ/g), times as much energy. Fats contain more carbon-carbon and carbon-hydrogen bonds than carbohydrates or proteins and are therefore richer in energy. Foods that derive most of their energy from fat have a much higher energy density than those that derive most of their energy from carbohydrates"
"55% water, 18% protein, 11% fats, 5% fiber, and 5% sugars. A serving of ""nattō"" (100g) provides 29% of the Daily value (DV) of Vitamin K2, 22% of the DV for Vitamin C, 76% of the DV for manganese, 48% of the DV for iron, and 22% of the DV for dietary fiber. Many countries produce similar traditional soybean foods fermented with ""Bacillus subtilis"", such as ""shuǐdòuchǐ"" (水豆豉) of China, ""cheonggukjang"" (청국장) of Korea, ""thuanao"" (ถั่วเน่า) of Thailand, ""kinema"" of Nepal and the Himalayan regions of West Bengal and Sikkim, ""tungrymbai"" of Meghalaya, ""hawaijaar"" of Manipur, ""bekang um"" of Mizoram,"
"per day. Water makes up about 60% of the body weight in men and 55% of weight in women. A baby is composed of about 70% to 80% water while the elderly are composed of around 45%. The drinking water contribution to mineral nutrients intake is also unclear. Inorganic minerals generally enter surface water and ground water via storm water runoff or through the Earth's crust. Treatment processes also lead to the presence of some minerals. Examples include calcium, zinc, manganese, phosphate, fluoride and sodium compounds. Water generated from the biochemical metabolism of nutrients provides a significant proportion of the"
"to be twice as big, the total weight must be half as big. 100 lb of potatoes, 99% water (by weight), means that there's 99 lb of water, and 1 lb of solids. It's a 1:99 ratio. If the water decreases to 98%, then the solids account for 2% of the weight. The 2:98 ratio reduces to 1:49. Since the solids still weigh 1 lb, the water must weigh 49 lb for a total of 50 lbs for the answer. After the evaporating of the water, the remaining total quantity, formula_1, contains 1 lb pure potatoes and (98/100)x water. The"
"and other factors. Most of this is ingested through foods or beverages other than drinking straight water. It is not clear how much water intake is needed by healthy people, though most specialists agree that approximately 2 liters (6 to 7 glasses) of water daily is the minimum to maintain proper hydration. Medical literature favors a lower consumption, typically 1 liter of water for an average male, excluding extra requirements due to fluid loss from exercise or warm weather. For those who have healthy kidneys, it is rather difficult to drink too much water, but (especially in warm humid weather"
"protein, carbohydrate, fat and minerals. These components can absorb water molecules in their active hydration sites. The amount and rate of water adsorption depends on the bulk and particles’ surface composition, total particle surface area (particle size), internal porosity and molecular structure. As the particulated foods (powders) have a larger surface area and broken chemical structure at the interface compared with the bulk food, water hydration rate and absolute hydration capacity is larger than in the bulk material of same species. Powder also has a composite surface with various sized capillaries and geometrical patterns which results in slow penetration of"
"over 80% moisture, although reported values tend to differ somewhat as moisture content can be affected by environmental temperature and relative humidity during growth and storage, as well as the relative amount of water that may be produced as a result of normal metabolic processes during storage. Carbohydrates make up the bulk of the fruit bodies, comprising 9.23% of the fresh weight (see table), and 65.4% of the dry weight. The carbohydrate component contains the monosaccharides glucose, mannitol and α,α-trehalose, the polysaccharide glycogen, and the water-insoluble structural polysaccharide chitin, which accounts for up to 80–90% of dry matter in mushroom"
"China with over 26% of the world total (see table). Other major producers were India, Russia, Ukraine and the United States. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. A raw potato is 79% water, 17% carbohydrates (88% is starch), 2% protein, and contains negligible fat (see table). In an amount measuring , raw potato provides of energy and is a rich source of vitamin B6 and vitamin"
"water, 6.5% carbohydrate, 0.1% fat and 1% protein (table). Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple. Pumpkin purée is sometimes prepared and frozen for later use. When ripe, the pumpkin can be boiled, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. Often, it is"
"83% water and 15% carbohydrates, with negligible protein and fat (table). It is particularly rich (20% or more of the Daily Value, DV) in vitamin C (112% DV) and vitamin K (38% DV), has a moderate content of vitamin E (10% DV), with no other micronutrients in significant content. Gold kiwifruit has similar nutritional value, although only vitamin C has high content in a 100 gram amount (194% DV, table). Kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Kiwifruit pulp contains carotenoids, such as provitamin A beta-carotene, lutein and zeaxanthin. The actinidain found in kiwifruit"