High water content sounds the most plausible suggestion so far.
I just don't think this is likely.
Having never measured it, I'm going out on a limb in asserting that the water content of a plant does not change much between states of full saturation and near wilt.
This could be demonstrated by weighing some pruning veg from dry and fully wet plants, oven dry them, and calculate water content as a function of weight loss.
I'm willing to bet both cases would be within 5% of each other.
Prove me wrong.
I'd do it myself, but using the kitchen oven to dry pot is frowned upon in my house.
Set oven to low heat or 150 deg. F
Weigh fresh veg.
Place in oven for an hour or until weight fails to change over time.
Wet weight minus dry weight = water weight.
Water weight / wet weight x 100= % water.
Think I got that right.