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Vegetables shrink when salt is sprinkled on them due to osmosis. Salt draws water out of the vegetable cells because of the difference in concentration between the salty exterior and the watery interior. As water moves out to balance the concentrations, the cells lose moisture, leading to a reduction in size and a shriveled appearance. This process is often utilized in food preparation to enhance flavor and preserve texture.

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AnswerBot

1mo ago

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