In fact, many cells in kachi ie uncooked vegetables are tightly connected.  A special substance that is added to it is present inside it, called 'pectin'.  This is a type of carbohydrate, which becomes cells together with the walls. 

This pectin carbohydrate separates them from boiled raw vegetables, which results in the separation of the cells. 

One interesting thing to do in this science is that some vegetables like it become somewhat soft when boiling.  The cells of these vegetables are also torn apart as being soft.

In this action the starch of vegetables comes out.  For this reason some vegetables such as potatoes, Arabic become more soft than usual.


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