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Watermelon and strawberries are among the most water-rich fruits at about 91% water. Cantaloupe is around 90%, peaches about 89%, grapefruit roughly 88%, and oranges around 87%. Two hundred grams of watermelon therefore contains about 182 grams of water.
A cut onion can generally be kept about 7–10 days in the refrigerator when stored at 40°F (4°C) or below in a sealed container. That range is a storage guideline, not a guarantee: mold, slime, watery breakdown, or a clearly abnormal odor are reasons to discard it sooner.
Among leafy vegetables, beet greens stand out at more than 700 mg potassium per 100 g in common databases; spinach is around 560 mg, Swiss chard around 380 mg, and Brussels sprouts near 390 mg. Serving size and cooking method change the amount you actually eat.
Olive oil is slightly higher in calories by tablespoon because it is essentially all fat, while butter contains water. Their fatty-acid profiles differ much more: a tablespoon of butter has about 7 g saturated fat, compared with roughly 2 g in olive oil, where monounsaturated oleic acid dominates.
Bell peppers are standouts: yellow peppers can exceed 180 mg vitamin C per 100 g and red peppers are around 125 mg in common composition tables. Raw broccoli and Brussels sprouts are often around 80–90 mg per 100 g.
Peanuts are energy-dense, but they are also high in protein and mostly unsaturated fat. Per 100 g they contain roughly 26 g protein, 49 g fat, and 8–9 g fiber. A 1-ounce serving provides about 160–170 calories, 7 g protein, 14 g fat, and 2–3 g fiber.
Some leafy greens contain substantial calcium: raw collards and certain kale entries can exceed 200 mg per 100 g, bok choy is around 100 mg, and broccoli around 45–50 mg. The number alone is not enough, because spinach calcium is much less bioavailable due to oxalate.
Fructose does not become a different molecule just because it is inside an apple, but the food carrying it changes a lot. Whole fruit delivers sugars inside a structure that also contains water, fiber, vitamins, minerals, and plant compounds; added sugar is often more concentrated and less filling.
Among common raw vegetables, cucumber and lettuce are near 15 calories per 100 g, zucchini about 17, tomato 18, green bell pepper around 20, and spinach about 23. Their very high water content explains the low energy density.
If protein is the priority, soy is usually the most consistent choice at roughly 7–9 g per cup, while some pea-protein beverages are around 7–8 g. Oat milk often provides 2–4 g, almond milk 1–2 g, and rice milk about 0–1 g, although brands vary widely.
Yes. Bread that is merely dry or hard is not automatically unsafe; staling is mainly a texture change involving moisture and starch. Bread with visible mold, unusual odors, or abnormal dampness is different, and moldy bread should be discarded rather than trimmed.
Pineapple is non-climacteric, so it does not become meaningfully sweeter after harvest. Choose one that feels heavy for its size, smells sweet at the base, is firm without leaking or soft spots, and has sound skin and a fresh crown. Yellowing at the base can indicate maturity, but color alone is not a perfect test.