If vegetables become wilted they can often be made crisp again by soaking them in water . However may lose a few nutrients during this process. Using the concept of diffusion and concentration?

When wilted vegetables are soaked in water, the process of diffusion occurs as water moves from an area of higher concentration (the water) to an area of lower concentration (the dehydrated vegetable cells). This rehydrates the cells, restoring their turgor and making them crisp again. However, some nutrients, particularly water-soluble ones, may leach out into the soaking water during this process, resulting in a slight loss of nutritional value.