Why are plants crunchy when your eat them, but animal protein (meat) is not?

The correct answer is - cell wall made up of cellulose that makes it crunchy.

Explanation:

In plant-based foods, the outer membrane is a cell wall that provides structure and supports the plant to stand erect and protect from the outer environment. The cell wall is mainly composed of cellulose that is a carbohydrate which is comparatively crunchy or tough to the animal protein with a fatty cell membrane that makes it chewier than the crunchy.

The composition of the protective layers of the plant cels and animal cell causes this difference in their texture.

the most logical answer would be a

answer; i believe the correct answer is (sporophyte);