fruits and vegetables contain a lot of water

PaulNS(NS zone 6a)March 25, 2010

I posted this link on the 'using a grinder' thread, and just now, looking at it again, thought it worth posting on its own. It gives the per cent water content of many fruits and vegetables. This list surprises me to the point where I'm actually a bit skeptical (hard to imagine broccoli is 91% water). Did they compare the fresh weight with the weight of the ash?

In general, though, and taking into account that peels, cores and seeds would have less % water, this info is a good reminder that produce will rot and disappear in a pile without effort on our part besides balancing them with carbons/browns.

Odd that beans are missing from the list.

Here is a link that might be useful: water content fruits vegetables

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Very interesting. I would not have guessed that about broccoli either, but the type of fiber and its structure is going to affect the texture and apparent solidity of a vegetable just as much as the water content, it seems.

This analysis would be done by weighing, drying in a drying oven, then weighing again. If burned to ash you would find out only the mineral content.

    Bookmark   March 25, 2010 at 6:41PM
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