why does food (especially vegetables) release water when getting cooked?

Question

Almost everything I can think of when cooked releases water. Why is that? Is it the eat “destroying” the cell walls or something like that?

In: Chemistry

Answer 1

There are several things happening:

1) water is heating and expanding which will make cells expand/burst which will make the food more permeable. So water can move through the membranes better.

2) chemical reactions release water. Heat will cause a variety of reactions that release water as a byproduct.

3) a lot of foods, especially fruits and veggies are mostly water to begun with.