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Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate
TABLE 4-16 Water Content of Selected Foods
Food
Water (% wt)
Food
Water (% wt)
Apple, raw
86
Ham, cooked
70
Apricot, raw
86
Lettuce, iceberg
96
Banana, raw
75
Macaroni/spaghetti, cooked
66
Bread, white
36
Milk, 2%
89
Bread, whole-wheat
38
Orange, raw
87
Broccoli, cooked
89
Peach, raw
89
Cantaloupe, raw
90
Peanuts, dry roasted
2
Carrots, raw
88
Pear, raw
84
Cheese, cheddar
37
Pickle
92
Cheese, cottage
79
Pineapple, raw
86
Chicken, roasted
64
Potato, baked
75
Chocolate chip cookies
4
Squash, cooked
94
Corn, cooked
70
Steak, tenderloin, cooked
50
Corn flakes cereal
3
Sweet potato, boiled
80
Crackers, saltines
4
Turkey, roasted
62
Grapes, raw
81
Walnuts
4
SOURCE: USDA/ARS (2002).
fluid by individuals 20 to 64 years old as provided by the 1977–1978 Nationwide Food Consumption Survey and the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) (Heller et al., 1999). Table 4-16 shows the water content of various foods. Fruits and vegetables contain a high percentage of water. For adults in the United States, drinking water provided 35 to 54 percent of total water, while foods and beverages provided 19 to 25 percent and 49 to 63 percent, respectively (Appendix Tables D-1, D-2, D-3, and D-4). Together, drinking water and beverages provided 73 to 80 percent of the total water consumed as food and fluids. Analysis of other data (Ershow and Cantor, 1989) showed total water intake with approximately 28 percent coming from food, 28 percent from drinking water, and 44 percent from other beverages. Foods such as soup and ice cream were included in the food category.
Intake
Appendix D, using data from the Third National Health and Nutrition Examination Survey (NHANES III), provides the daily intake of water from (1) total sources (food and beverages), (2) drinking water, (3) drinking water and beverages, and (4) foods. Table 4-17
