Water might be your best resource for hydration, but that doesn’t mean drinking it is your only option. When you lose water and electrolytes through sweat, you can also increase hydration by eating foods with a high water content. Here are some foods that contain at least 85% water.
- Watermelon
This one’s not surprising since it has “water” in the name. In addition to a 91.45% water content, it also contains vitamins A, B and C, copper, zinc and potassium.
- Spinach
There are several green vegetables that help with hydration, and spinach is among the best. With 91.4% water content, the leafy green is also a good source of fiber, calcium, magnesium, iron, potassium, folate and vitamins A and K.
- Soy milk
If you can’t drink regular skim milk (which is 90.84% water), soy milk might be a good option for hydration. It’s 90.36% water and most brands have added calcium, vitamin D and some B vitamins.
- Peaches
It’s not hard to imagine that juicy peaches are 88.87% water. Besides being delicious, they’re also a good source of vitamins A, C, E and K, as well as phosphorus and potassium.
- Broccoli
At nearly 90% water, broccoli is not only hydrating but very nutritious. It’s high in antioxidants, fiber, vitamins C and K, iron and potassium.
- Strawberries
High in fiber and antioxidants, strawberries are more than 90% water.
- Kale
Although Kale may not look very juicy, it packs a water content of nearly 90%. Plus, with plenty of vitamin A, C and K, as well as iron, fiber, calcium, protein, omega-3 fatty acids and some B-vitamins, it’s a must-have superfood.
- Pineapple
Best known for bromelain and vitamin C, pineapple is 86% water and also provides a good amount of potassium, manganese, magnesium and B vitamins.
- Tomatoes
Rich in vitamins C and K, fiber, potassium and folate, this fruit is 94.52% water. Tomatoes are also the main source of lycopene—an antioxidant—for Americans.
- Cucumber
With a water content of 96.73%, cucumbers are a good source of potassium, as well as cucurbitacins, which studies have reported to have anti-diabetic effects.
