Why is salt added to the vegetables with high water content before cooking?

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Solution

When salt is added to a vegetable, the water that is present inside the cell’s cytoplasm will move out by the process of exosmosis and becomes flaccid.
Due to exosmosis, water moves from higher concentration to lower concentration through the semipermeable membrane, and the solution will become hypertonic.
Once water comes out of the cells, the cell shrinks and can be easily cooked and made soft.

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