From: Development of a method for measuring water absorbency or release of food during mastication
Samples | Water | Protein | Fat | Carbohydrate |
---|---|---|---|---|
Apple | 84.9 | 0.2 | 0.1 | 14.6 |
Radish | 94.8 | 0.5 | 0.1 | 4.0 |
Carrot | 89.1 | 0.6 | 0.1 | 9.6 |
Potato | 81.0 | 1.5 | 0.1 | 16.8 |
Salmon | 56.7 | 25.2 | 15.8 | 0.4 |
Chicken | 70.0 | 25.0 | 4.1 | 0.0 |
Scallops | 76.8 | 17.6 | 1.9 | 1.9 |
Kamaboko | 74.4 | 12.0 | 0.9 | 9.7 |
Bread | 38.0 | 7.9 | 4.2 | 49.0 |
Cookies | 2.5 | 6.2 | 27.0 | 64.0 |