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Cucumber, zucchini, tomatoes, radishes, bell peppers, carrots and lettuce are all between 91-96% water, with cucumber coming in first right behind lettuce

and (iii) The sugars content has not been increased above the amount present in the ingredients by some means such as the use of enzymes, except where the intended functional effect of the process is not to increase the sugars content of a food, and a functionally insignificant increase in sugars results

Epictetus In the first century of our era, Stoic freed-slave Epictetus was just such a philosopher

Final question, you mention that some harmful chemicals are likely to be created in the red meat itself during cooking