When fruits and vegetables are cooked in water, the amount of hardness in the water will influence the textural properties of the produce. If there is an excessive amount of calcium ions in the water, the fruits and vegetables may become excessively tough, and dried beans and peas will be difficult to rehydrate when cooked. If you want a bunch of great vegetables, visit [Insert URL] to learn more about some of the systems we offer, to give you better water!
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