Tag: Turgor pressure

Raw carrots contain approximately 87% water, a key component that explains their signature texture. Understanding what makes carrots crunchy involves delving into the fascinating world of plant cell biology, where internal water pressure and rigid cell walls combine to create a satisfying snap with every bite.

According to food scientists, the satisfying snap of a fresh carrot is largely due to the internal water pressure within its cells. This phenomenon, combined with the rigid structure of plant cell walls, is what makes raw vegetables crunchy.

A head of lettuce is approximately 95% water. However, it's not the water itself, but internal pressure against the cell walls, that creates crispness. Understanding what makes veggies crispy requires a look at the cells' physics and chemistry.