Today my teacher asked an interesting question that "what is the role of salt ($NaCl$) in cooking the vegetables"? As the class was in funny mode, students gave answer like "it makes vegetables tasty" (which also seems reasonable). When I came home I realised the importance of question, so I am here.
I suppose that addition of salt is related to boiling point of water (If I'm thinking right). But still so confused that I don't know a generalised answer.
I shall be thankful if someone of you can tell me the role of salt in cooking vegetables (Please give as much as information you can).