# The role of salt in cooking vegetables

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).

• – Klaus-Dieter Warzecha Oct 19 '16 at 16:21
• If you add enough salt to change the boiling point by a few Celsius, you will not want to eat the resulting food. – Jon Custer Oct 19 '16 at 19:36
• In addition to salt having a minimal effect on the boiling point, lowering the boiling point makes it harder to cook things. Water boils at $60^oC$ at high altitude and doesn't have enough heat to cook food. – Joseph Hirsch Dec 13 '16 at 18:06