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How important is cellulose content in determining how long to cook a vegetable?

Cellulose, a complex carbohydrate, is the chief constituent of the cell walls of vegetables (and fruits). The higher its proportion in the cells, the firmer the raw vegetable will likely be. To tenderize the cellulose, and, therefore the vegetable, the cook generally uses a combination of heat and moisture.

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08:58:06 on 02/05/08 by Webmaster - Questions and Answers -