ダイコンは大きな根？稲垣栄洋 私たちは、毎日いろいろな種類の野菜を食べ

ダイコンは大きな根？
稲垣栄洋


私たちは、毎日いろいろな種類の野菜を食べています。野菜は植物ですから、根や葉、茎、花、実などの器官からできています。例えば、キャベツやレタスなら葉の部分を食べていますし、トマトやナスなら実の部分を食べています。
では、ダイコンはどの器官を食べているのでしょうか。漢字で「大根」と書くくらいですから、根のように思うかもしれませんが、そんなに単純ではありません。
ダイコンの芽であるカイワレダイコンを見ながら考えてみましょう。カイワレダイコンは、双葉と根、その間に伸びた胚軸とよばれる茎から成り立っています。根の部分には、種から長く伸びた主根と、主根から生えている細いひげのような側根があります。私たちが食べるダイコンをよく見てみると、下の方に細かい側根が付いていたり、側根の付いていた跡に穴が空いていたりします。ダイコンの下の方は主根が太ってできているのです。いっぽう、ダイコンの上の方を見ると、側根がなく、すべすべしています。この上の部分は、根ではなく胚軸が太ったものです。つまり、ダイコンの場合、上の部分と下の部分とで違う器官を食べているのです。
器官が違うことで、じつは味も違ってきます。なぜ違ってくるのでしょう。
胚軸の部分は水分が多く、甘いのが特徴です。胚軸は、根で吸収した水分を地上の茎や葉に送り、葉で作られた糖分などの栄養分を根に送る役割をしているからです。
いっぽう、根の部分は辛いのが特徴です。ダイコンは下にいくほど辛味が増していきます。ダイコンのいちばん上の部分と、いちばん下の部分を比較すると、下のほうが十倍も辛味成分が多いのです。ここには、植物の知恵ともいえる理由が隠されています。
根には、葉で作られた栄養分が豊富に運ばれてきます。これは、いずれ花を咲かす時期に使う大切な栄養分なので、土の中の虫に食べられては困ります。そこで、虫の害から身を守るため、辛味成分を蓄えているのです。ダイコンの辛味成分は、普段は細胞の中にありますが、虫にかじられて細胞が破壊されると、化学反応を起こして、辛味を発揮するような仕組みになっています。そのため、たくさんの細胞が壊れるほど辛味が増すことになります。
これらの特徴を活用して調理すると、ダイコンのさまざまな味を引き出すことができます。例えば、大根下ろしを作るときに、辛いのが好きな人は下の部分が向いていますし、辛いのが苦手な人は上の部分を使うと辛味の少ない大根下ろしを作ることができます。また、ダイコンを力強く直線的に下ろすと、細胞が破壊されて、より辛味が増します。逆に、円を描くようにやさしく下ろせば、破壊される細胞が少なくなり、辛味がおさえられるのです。
普段何気なく食べているダイコンも、植物として観察してみると興味深い発見があります。他の野菜はどうでしょうか。いろいろと調べてみると、これまで気づかなかった野菜の新しい魅力が見えてくるかもしれません。

結果 (英語) 1:

The big radish root?
Hiroshi Inagaki Sakae


We will not eat vegetables of all kinds every day. Because it is a vegetable plant, I am made of organs roots and leaves, stems, flowers, and fruit. For example, eating a portion of the leaf if lettuce and cabbage, and you eat a piece of fruit if eggplant and tomatoes.
In, radish or do they eat any organ. Because much is written as "radish" in Chinese characters, you might think of as root, but it is not so simple.
Let's think while watching the Kaiwaredaikon is a bud of radish. Kaiwaredaikon is made up of stems and roots called Futaba, and embryo axis extending in the meantime. On the part of the root, there is a main roots elongated from seeds, is side roots such as thin beard that has grown from the main root. If you look closely the radish we eat, fine lateral roots or sticks to the bottom, hole or you will vacant after that was with a lateral root. The bottom of the radish is're able taproot is fat.On the other hand, looking at the the top of the radish, there is no lateral roots, it has been smooth. The upper part of this is what hypocotyls fat, not the root. In other words, in the case of radish, I have to eat a different organ in the lower part of the upper part.
By organ is different, taste will vary fact. Why come different.
Part of the hypocotyl more moisture, sweet is a characteristic. Hypocotyl, sent to the stems and leaves of the ground water that is absorbed by the roots,This is because the role to be sent to root nutrients, such as sugar made of leaves.
On the other hand, is a feature of the root's painful. Pungency will continue to increase as it goes under the radish. If you compare the part at the top of the radish, the part of the bottom, the lower one is often a pungent component than ten times. The reason why can be called the wisdom of the plant is hidden.
The roots, nutrients made of leaves will have been transported to the rich. This is,Because it is an important nutrient that is used for time to bloom the flower one, and need you eaten an insect in the soil. Therefore, in order to protect themselves from harm of insect, I have accumulated a pungent component. The pungent component of radish, can be found in the cell is usually, but cell is destroyed by being bitten by an insect, it's based on the idea to cause a chemical reaction, such as to demonstrate the pungency. Therefore, it will be pungent increases as cells of a lot of break.
When cooking with the help of these features,You can draw a variety of taste of radish. For example, when you make a down radish, who likes to spicy is opposite the lower part of, and one who does not like the spicy will be able to make a down radish less pungent With the upper part. Further, when down linearly powerfully radish, cells are destroyed, pungency is increased more. On the other hand, if Orose gently in a circular motion, the cells to be destroyed is reduced, the pungent is suppressed.
Radish also you are usually eating casually, has an interesting discovery when I observed as a plant. Other vegetables What. When I look around, new charm of vegetables so far did not notice might come into view.

結果 (英語) 2:

Radish is the big cock?
Inagaki,


we are eat all kinds of vegetables every day. From vegetables is a plant made from roots, leaves, stems and flowers, organs such as. For example, eating of tomato and eggplant, and eating cabbage or lettuce leaves.
How organs are eating radish?. "Radish" and written in kanji as so you may think that roots with so much simply is not.
Imagine watching the radish radish sprouts in. Radish, roots, and Futaba are composed of stalks called the hypocotyl growth during that time. Parts of the roots, thin Beard has grown from elongated taproot and the root of lateral roots. And look at the radish we eat, with lateral root, or with a fine lateral roots farther down in the ruined the or vacant hole. Bottom of the radish is made of fat primary root.On the other hand, look on the radish, and lateral roots, but are smooth. Part of this is stuff rather than the root, hypocotyl fat. Is eating radish, in the upper part and lower part different organs.
Actually taste different and in different organs. Why be different?
Part of the embryonic axis is characterized of juicy, sweet. Hypocotyl, send the moisture absorbed by the roots to leaves and stems on the ground,Nutrients such as sugar made of leaves to the root role is.
On the other hand, part of the root is characterized by painful for me. Radish progressively more pungent as going down. Compared to part of the radish and the bottom portion is more pungent is ten times lower. Reason also said that the wisdom of the plants being hidden there.
Brought abundant nutrition is made of leaves to the roots. This isImportant nutrients used to bloom any time, so I wouldn't want eaten by worms in the soil. So it is keeps the pungent ingredients to protect yourself from insect damage. The pungent principle of radish, usually are in the cell, nibbled on insects is designed to demonstrate the pungent, causing a chemical reaction cells are destroyed, and. As a result, more pungent enough to break a lot of cells.
To cook using these features andYou can get a different taste of radish. For example, you can make with people, make radish down when hot like a upper part is painful, and geared towards the lower part less pungent radishes drawn. Additionally, powerfully and in a straight line down the radish and the cells are destroyed, more pungent. Is the spicy are kept fully self, draw a circle easily contained, destroyed cells are less and less.
Radish sisters are also observing as a plant and find interesting. What other vegetables? When examining the various vegetables was unaware of this new attraction may come into view.

結果 (英語) 3:

As for the Japanese radish,
Hidehiro Inagaki


we eat every day various kinds of vegetables a big root. Because vegetables are plants, I am made of the organs such as a root and a leaf, a stem, a flower, the fruit. For example, a cabbage and a lettuce eat the part of the leaf, and a tomato and an eggplant eat a real part.
Then which organ will the Japanese radish eat? I may feel it seem to be a root as for writing it as [a Japanese radish] in a kanji, but it isn't simplicity so.
I will think while watching the daikon sprouts Japanese radish which is the bud of the Japanese radish. The daikon sprouts Japanese radish consists of a stem called a hypocotyl postponed till Futaba and a root, the meantime. On the part of the root, there is the lateral root which seems to be a thin mustache growing from an axial root and the axial root which lengthened from a kind for a long time. A small lateral root sticks towards a bottom when I take the Japanese radish which we eat good, and a hole becomes vacant to a trace accompanied by the lateral root. An axial root is fat and has the one under the Japanese radish.On the other hand, there isn't a lateral root, and a means means assumes that I look at on the Japanese radish. As for this upper part, a hypocotyl gained weight not a root. In other words, in the case of a Japanese radish, I eat a different organ in an upper part and part.
Because organs are different, in fact, the taste is different. It will be different why.
It is a characteristic that a lot of water is generous in the part of the hypocotyl. The hypocotyl sends the water which I took in with a root to a ground stem and leaf,Send nutrition such as sugar made with a leaf to a root; is because play a role.
On the other hand, it is a characteristic to be severe in the part of the root. The Japanese radish goes below, and sharp tastes increase. A bottom is that 10 times has many pungent components when I compare the bottom part with the top part of the Japanese radish. A reason to be able to be called the wisdom of the plant is hidden here.
Nutrition made with a leaf has been carried to the root abundantly. This,Because it is important nutrition to use in the time to let a flower bloom sometime soon, I am troubled when it is eaten by an insect in the soil. Therefore I save a pungent component to protect the body from the harm of the insect. There is usually pungent components of the Japanese radish in a cell, but when it is bitten by an insect, and a cell is destroyed, I raise a chemical reaction, and system is such that I show a sharp taste. Therefore sharp tastes will increase so that a lot of cells are broken.
When I utilize these characteristics and cook it,I can draw the various taste of the Japanese radish. For example, when I make a grated radish, a lower part turns to the person liking being hot, and what is hot can make few grated radishes of the sharp taste when the person that it is hard uses the upper part. In addition, a cell is destroyed when they grate a Japanese radish linearly powerfully, and sharp tastes increase more. On the contrary, a destroyed cell decreases if I take it down easily to draw the yen, and a sharp taste is controlled.
There is interesting discovery when I observe the Japanese radish which I usually eat casually as a plant. How about the other vegetables? On investigation it may show the new charm of the vegetables which didn't notice till now in various ways.