The water content in fruits, vegetables, and meats typically ranges between what percentage?

The water content in fruits, vegetables, and meats is indeed typically in the range of 70-90%. This high percentage of water plays several crucial roles in the structure, texture, and overall quality of these foods.

For fruits and vegetables, the high water content helps to maintain crispness and freshness, which are desirable properties in these food categories. Water also aids in the transport of nutrients and helps with various physiological processes within the plant. In meats, water contributes significantly to juiciness and tenderness, factors that are critical for the sensory attributes that consumers expect.

Additionally, the high moisture content can influence food safety and spoilage. Many microorganisms thrive in moist environments, making water activity a critical consideration in food preservation and processing. Therefore, the answer emphasizing the range of 70-90% aligns with the scientific understanding of the moisture content significantly impacting the characteristics and quality of these food groups.