How does cooking affect the texture of vegetables?

Cooking affects the texture of vegetables predominantly by softening them and changing their structural integrity. When vegetables are exposed to heat, their cell walls begin to break down, which can lead to a softer and more palatable texture. This process is particularly important for root vegetables and fibrous varieties, which tend to be tough and crunchy when raw.

Additionally, cooking can enhance the flavors and aromas of vegetables, making them more enjoyable to eat, and can also make certain nutrients more bioavailable. It's worth noting that overcooking may lead to mushiness, showing how cooking can significantly alter texture, but in a general sense, the act of cooking typically softens and modifies the original crisp texture of the vegetables. This transformation is why option B is considered the correct answer.