Physics
Vegetables are cooked in lesser time by adding a pinch of salt while cooking because
Boiling point of water increases
Latent heat of vaporization of water decreases
Latent heat of vaporization of water increases
Boiling point of water decreases
Boiling point of water increases
Adding salt raises the boiling point of water, which allows food to cook at higher temperature. The higher the temperature, the higher the rate of heat transfer between the food and water, thus it cooks more quickly.
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