The sources of water in our diet are fundamentally three: the liquids in beverages, the water contained in the ingested food and the water that is produced during the metabolization of carbohydrates, fat and proteins that we consume.
The water content of foods is very varied. According to data from Jose Mataix Verdú, a physiologist at the University of Granada, the foods that contain the most water are vegetables (up to 95%) followed by fruits (up to 91%), yogurt (86%), white fish (82%) and, in fifth position, the eggs (75%). Shellfish (79%), chicken (67%), ham (67%), oily fish (64%) and organ meats such as liver (up to 60%) complete the top ten. The foods that contain the least water are biscuits (2.5%), legumes (11%) and rice (11.4%) .
