Water is found in almost all foods. It is an essential macronutrient. Water plays many important roles in food. The presents of water can change both the taste and the nutritional value of a food.
The more water a food contains, the less energy-dense it is.
Foods that are high in moisture are at risk of contamination from the growth of microorganisms such as bacteria, yeast, and mold. While dry foods generally have long shelf lives.
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Water Exists In Almost All Foods
Water is present in almost all foods. It’s the most important diluent of food solids. (source 🗗)
The amount of water in food is a determinant for its nutritional value and taste. (source 🗗)
If you are interested in a list of foods that contain water, go to our nutrition tool and check out water.
What Do Water Do In Foods?
Water is considered as an impurity in certain foods. (source 🗗)
Water is important for microbiological life and enzymatic activities in foods. The stability and shelf life of foods are highly dependent on the water content. (source 🗗)