PULSE Magazine | August 2018 Issue

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Cucumber Like watermelon, this cool, green veggie is primarily made up of water. Slice up some cucumber for a quick snack, or sandwich, salad, or dip ingredient that’s rich in both skin cancer fighting vitamin C and plenty of dietary fiber. Cucumbers are roughly 96-percent water. That means one cup of cool cucumber slices is about as thirst-quenching as a glass of water. Celery Research shows that no one eats this crunchy, green stalk in vein. Sure, celery earns it’s low calorie reputation thanks to being made up of roughly 96-percent water. Munching on just 2 celery stalks can rejuvenate a series of vital electrolytes that we loose through sweating. Snow Peas As if there was any doubt to the cooling affects of snow peas. On top of this veggie’s rep as a cool, hydrating machine, these crisp, green pods are also jam-packed with vitamin C, a water soluble antioxidant, are able to help replenish collagen and protect skin from sunburn. Tomatoes Tomatoes are filled with water and fiber, which make them light yet satisfying in meals. So forgo the hot sauces and soups, and try your hand a refreshing summer salad or chilled gazpacho with plenty of hydrating tomatoes. Carrots Your mom was right: Carotenoid-rich carrots really do help maintain your vision. They’re also 87 percent water. Mint This herb’s cool, hydrating reputation is all thanks to a compound known as menthol. Research from theConversation.com explains that it’s the menthol that triggers the TRPM8 protein receptor in our brains into associating mint with a cool sensation. So don’t fight the cool factor of mint, put this natural herb in your iced tea, salads, and ice cream during the summer. Kiwi Research from the Institute of Medicine, shows that thanks to all of that juiciness, plus plenty of the vital electrolyte, potassium, which is associat- ed with muscle contraction, kidney function, and keeping the heart pumping, kiwi can help keep heat stroke at bay the kiwi always wins the battle of hydration. Watermelon Data taken from the U.S. Department of Agriculture (USDA), shows that watermelon is made up of approximately 92-percent water. Similar to other melons, the watermelon can trigger perspiration on the hottest, humid days. That’s why it’s the ideal beach snack.

Pineapple Juicy pineapple delivers the compound bromelain, a powerful anti-inflammatory agent. These tropical plants are about 87 percent water. Cantaloupe These melons are bursting with vitamins A and C and a compound called adenosine, which has heart-health benefits. Plus, they are 90 percent water . Grapes These berries (yes, grapes are actually berries) are 81 percent water. Grapes are high in vitamins K and C while grape seeds are full of additional antioxidants. Oranges Juicy oranges are 87 percent water, plus they’re packed with vitamin C. Pears Eating a white-fleshed fruit, such as a pear, every day might cut your stroke risk in half, a 2011 study published in the journal Stroke found. These hydrating fruits are 84 percent water. Apples An apple a day could help keep you hydrated, as the fruit is 84 percent water. Berries Blueberries and blackberries are more than 85 percent water while strawberries are 92 percent water, according to data from Bowes and Church's Food Values and the University of Kentucky. Mango One cup of mango slices will give you more than half a cup of water, according to the USDA. Plums Plums are stone fruits, a group shown to help prevent heart disease, stroke and type 2 diabetes, according to researchers at Texas A&M. Plums are 85 percent water. Cherries These tiny stone fruits are 80 percent water. That means if you eat a full cup of cherries (with pits), you will consume almost half a cup of hydration, according to the USDA. Grapefruit Citrus is typically grown in the winter and spring, but the juicy fruits can still help hydrate you this summer. Grapefruits are about 91 percent water, with the ruby red variety containing the most H20.

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