Which of the following describes an effect of cooking on vegetables?

Cooking vegetables has the effect of softening their cellular structure, which can enhance their palatability. This process often helps break down tough fibers, making them easier to chew and digest. Additionally, cooking can release flavors and aromas that make vegetables more appealing to eat, particularly for those who may not enjoy raw vegetables. Certain cooking methods, like steaming or sautéing, can also help to preserve some nutrients while still improving texture and taste.

The correct choice addresses these benefits directly, highlighting the positive changes that can occur during cooking. While some nutrients may be lost during cooking, the overall effect of cooking often leads to a more enjoyable eating experience for many people.