Answer:
Vegetables are cooked to improve the colour, flavor and texture by which overall palatability is improved. Digestibility is also improved. The fibre becomes softened, starch gets gelatinized and protein gets coagulated. Cooking destroys microorganisms. Cooking changes a vegetable's texture, flavor, color, and nutrient content. High temperatures make vegetables tender and enhance flavor. In addition, cooking usually makes vegetables safer to eat by killing microbes. Over- cooking, however, will cause texture, flavor, color, and nutrient content to deteriorate
