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soup
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It may seem obvious, but many people forget about soup as a source of hydration. That means something soup-based with no cream or processed ingredients, or something that melts in your mouth with, say, 8 pounds of croutons and cheese. bowl. Caden Head recommends soups like black bean, split pea, and butternut squash.
“These are also easy ways to incorporate fiber and phytochemicals,” she added. “Soup is great in the cooler months, and can also be used as a sauce for pasta or main dishes in the warmer months.”
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Gazpacho
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Speaking of soups, gazpacho, a tomato-based dish packed with water-rich vegetables like tomatoes and peppers, deserves praise.
Add watermelon and cucumber to your next gazpacho. “Both have a moisture content of over 90%,” says Gillette.
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spinach
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The dark green leaves are very popular and are effective for hydration.
“Spinach may not be the first food that comes to mind when you think of hydration, but spinach contains about 91 percent water,” says Gillette. “Spinach is a nutritional powerhouse that not only provides hydration, but also iron, folate, and vitamin K. Its high fiber content supports digestive health and helps control blood sugar levels.”
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strawberry
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Gillette is also a fan of juicy, sweet strawberries. Strawberries have about the same water content as spinach, at about 91%.
“They are rich in vitamin C, which supports skin health and boosts the immune system,” she said. Strawberries also contain antioxidants such as anthocyanins, which are associated with a variety of health benefits.
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zucchini
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“Zucchini is a hydrating vegetable, containing about 95% water,” says Gillette. This low-calorie vegetable is rich in vitamins A and C and minerals such as potassium and magnesium.
“Keep in mind that they lose some water when cooked, so they provide the most hydrating benefits when consumed raw,” she said.
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Yogurt
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Here’s another hydrating food you may not have thought of. This time it’s dairy products and dairy substitutes.
“Yogurt helps keep you hydrated and can contain up to 80% water, depending on the type,” says Gillette. “It also contains the added benefits of protein, electrolytes such as potassium and calcium, and probiotics to support gut health and nutrient absorption.”
Perry is a New York City-born and New York City-based writer. She holds a bachelor’s degree in psychology from Columbia University, and she is also a graduate of the plant-based Natural Gourmet Institute (now the Natural Gourmet Center at the Institute for Culinary Education) culinary school. Her work has appeared in the New York Post, Men’s Journal, Rolling Stone, Oprah’s Daily, Insider.com, Architectural Digest, Southern Living, and more. She’s probably seen the Dave Matthews Band in your hometown, and she’ll never turn down a Bloody Mary. For more information, visit VeganWhenSober.com.
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