Table 4 Water added in cooking foods and estimated water consumption by recipe
Food | Amount (g) (Mean ± SD) | Water added (mL) (Mean ± SD) | Actual added water (mL) [relative difference] (Mean ± SD) | Water consumption (mL/person/meal) (Mean ± SD) | Water consumption (mL/person/week) Mean ± SD) |
|---|---|---|---|---|---|
Rice (n = 177) | 1,165 ± 364 | 3,827 ± 1,097 | 3,312 ± 1,057 [2.8] | 616 ± 133 | 12,926 ± 2,797 |
Daal soup (n = 177) | 234 ± 112 | 1,405 ± 559 | 1,405 ± 559 [6.0] | 258 ± 62 | 2,061 ± 496 |
Vegetable curry (n = 172) | 555 ± 290 | 437 ± 220 | 437 ± 220 [0.8] | 82 ± 38 | 572 ± 266 |
Fish curry (n = 90) | 466 ± 178 | 508 ± 242 | 508 ± 242 [1.1] | 98 ± 50 | 293 ± 150 |
Meat curry (n = 52) | 853 ± 326 | 880 ± 404 | 880 ± 404 [1.0] | 161 ± 62 | 129 ± 50 |
Egg curry (n = 28)a | 5 ± 1.3 | 219 ± 52 | 219 ± 52 [1.8] | 80 ± 37 | 32 ± 15 |
Chapati (n = 26) | 730 ± 399 | 227 ± 112 | 227 ± 112 [0.3] | 43 ± 19 | 34 ± 15 |