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:

Radish's big cock?
Hiroshi Inagaki Sakae


we are eat all kinds of vegetables every day. From vegetables is a plant made from roots, leaves, stems, flowers, organs, such as real. For example, eating pieces of real tomato and eggplant, and is eating the leaves of cabbage or lettuce.
How organs are eating radish?. 'Radish' and written in kanji as so, might think like roots, so simple, is not.
While watching the radish radish sprouts, let's think. Radish is Futaba and roots, is composed of stem is called the embryonic axis increased during that time. Part of the root thin Beard has grown from from elongated taproot and the root of lateral roots. And look at the radish we eat the or vacant holes scar or with fine lateral roots on the bottom, with lateral root. Bottom of the radish is made fat primary root.On the other hand, and look on the radish roots, but are smooth. Part of this is the embryonic axis is fat, not roots. Is eating the organs in the upper part and lower part and different if the radish.
Actually taste different, in different organs. Why be different?
Portion of the embryo axis is characteristic of juicy and sweet. Hypocotyl send moisture absorbed by the roots above ground stems and leaves,Nutrients such as sugar was made in the leaves to the root role is.
On the other hand, part of the roots is characterized by painful. Radish progressively more pungent as going down. Compared to most on the radish and the bottom part is is under ten times too often pungent ingredients. Reason said that wisdom is hidden there.
Nutrition is made of leaves to the roots, brought to the rich. This isImportant nutrients used to bloom any time, so you don't want is eaten by insects in the soil. Then, 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 are designed to cause chemical reactions cells are destroyed, and, to demonstrate the pungent. As a result, more pungent enough to break lots of cells.
And to cook using these featuresYou can get a different taste of radish. For example, you can make is hot favorite when making daikon drawn to people who use the upper part is painful, and geared towards the lower part less pungent radishes drawn. Additionally, radish powerfully and in a straight line down and cells are destroyed, more pungent. Is the fewer cells are destroyed, circular motion gently fully self contained, and pungent are kept.
Radish sisters are also observing as a plant and find interesting. What other vegetables? When examining various vegetables was unaware of this new attraction may come into view.

結果 (英語) 2:

Radish big root?
Inagaki Sakaeyo We eat vegetables of all kinds every day. Because it is a vegetable plant, I am made ​​from organ roots or leaves, stems, flowers, and fruit. For example, I eat the leaves if lettuce and cabbage, and I eat a part of the real if eggplant and tomatoes. In, radish or do they eat any organ. Because much written as "radish" in kanji, 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 from the stem called Futaba and roots, and hypocotyl extending therebetween. On the part of the root, there is a taproot that extends long from seed, and lateral roots, such as the 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 have free after that was with a lateral root. The bottom of the radish are you can taproot is fat. On the other hand, looking at the the top of the radish, there is no lateral roots, we are smooth. The upper part of this is what hypocotyl is fat, not the root. In other words, in the case of radish, I'm eating different organs in the lower part of the upper part. By organ is different, taste also be different tell the truth. Why do we will be different. Part of the hypocotyl many moisture, sweet is characterized. Hypocotyls is because it serves to feed the leaves and stems of the ground water that is absorbed by the roots, is sent to the root nutrients, such as sugar made ​​in the leaves. On the other hand, is a feature of the root's painful. Pungency will continue to increase as it goes under the radish. In comparison with the part of the top of the radish, the part at the bottom, near the bottom is I often pungent component than ten times. The reason why can be called the wisdom of the plant is hidden. The roots, nutrients made ​​in the leaves will have been transported to the rich. Since this is an important nutrient that is used for time to bloom any flowers need you eaten insects in the soil. Therefore, in order to protect themselves from the harm of the insect, I'm accumulating a pungent component. The pungent component of radish, can be found in the cell is usually, but cells are disrupted by being bitten by an insect, it's based on the idea by causing a chemical reaction, such as to exert pungency. Therefore, you will be seen from the increase as cells of a lot of break. When cooking with the help of these features, you will be able to pull out the various flavors of radish. For example, when creating a down radish, people who like spicy food is opposite the lower part of, or person who does not like spicy food, you can make a down radish less pungency If you use part of the above. Further, when down linearly powerful radishes, cells are broken, leno increases more. On the contrary, if Orose gently in a circular motion, cells that are destroyed is reduced, and pungent I can be suppressed. Radish also you are usually eating casually, has an interesting discovery and try to observe as a plant. Other vegetables but what. When I look around, new charm of vegetables so far did not notice might come into view.

結果 (英語) 3:

A big radish roots? Yoshihiro Inagaki stress. We have various kinds of vegetables every day Vegetable plants, leaves, stems, roots and flowers are from the actual organ For example, if the cabbage or lettuce eating leaves of tomato and eggplant, eating fruit At the will of every eat the radish From the Chinese character "as is", and write a radish root might think so, but not so simple AtWhile watching the white radish sprouts, radish, let's consider Japanese radish sprouts bud and root growth, in the meantime, called consists of hypocotyl and stem The root portion extending from the main root, lateral roots and seeds, such as fine beard grows from the main root We often eat radish, and below with a fine roots, mark it with the lateral hole The radish is made under the taproot stoutOn the other hand, the way of radish on lateral roots, but not so smooth On the part of the root is not fat That is, in the case of radish, which have different organs and parts of the upper and lower parts At the different organs and different, but in fact Why would come Many parts of the hypocotyl, the water is sweet Hypocotyls the stems and leaves of the water absorbed by the rootsThe role of nutrients in the root and sugar content in leaves On the other hand, at the root portion of the hot The radish will increase as it goes down The top part of the lower part of the comparison, it is found that under a lot of ten times There is a hidden reason of plant and wisdom At the root, leaf and carry rich in nutrients This isOne important use flowers to bloom time of nutrients, eaten by worms in the soil will only make matters worse Therefore, in order to protect the body from harmful insects, and is stored in the pungent component The pungent component of radish, usually in the cell is destroyed, bitten by insect cells, causing a chemical reaction, which can be used as a mechanism Therefore, it is more a lot of broken cell pungency To use these features, and cookingYou can draw a variety of tastes For example, when making a grated radish under the lower face portion of one of the people you like spicy hot weak can make less spicy grated radish and on The radish is strong in a straight line, and the destruction of cells, increase the taste On the contrary, circular motion gently down, the cell is destroyed, will be held in taste AtThey usually eat radish casually, and plants are interesting and observation What about other vegetables And, to realize a new look attractive, but no vegetables may bring At