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A plant's cell wall, primarily composed of cellulose, hemicellulose, and lignin, provides structural integrity and rigidity, impacting the texture and crunchiness of plant-based foods. The thickness and composition of the cell wall can influence the digestibility and nutrient availability, affecting how the plant’s nutrients are released during digestion. Additionally, the arrangement of tissues, such as parenchyma or collenchyma, can contribute to the moisture retention and overall mouthfeel of the food, ultimately influencing its flavor and culinary applications. Thus, the structural characteristics of plant tissues play a crucial role in determining the sensory and nutritional qualities of plant-based foods.

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6d ago

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