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 big?
Hidehiro Inagaki


we daily eat all kinds of vegetables. From vegetables is a plant made of roots, leaves, stems and flowers, organs such as the real. For example, comes to eating cabbage or lettuce leaves, eating real tomatoes and eggplant.
But what how organs are eating radish. Much to write and "radish" in Chinese so you may think the roots so much is not simple.
Let's see the radish radish sprouts in. Radish is Futaba and roots, consists of stalks called the hypocotyl growth during that time. The root has thin whiskers growing from a taproot, elongated from seeds and root side roots. And look closely at the radish we eat holes then or fine lateral roots or with the lower, lateral roots, and there remains vacant. Bottom of the radish is fat primary root, is ready.On the other hand, looking towards the top of the radish, SRA does not, and smooth. The upper part is fat hypocotyls and roots is. That is eating the organs in the upper part and lower part different if the radish.
Actually taste different and in different organs. Probably why a different.
Juicy and sweet highlights part of the hypocotyl. Hypocotyl sends the moisture absorbed by the roots above ground stems and leaves,It is from doing the role of delivering sugar made with leaves and other nutrients through the roots.
On the other hand, the painful highlights is part of the root. Is radish pungent also increases going down. Compare the radish on top and the bottom parts are under ten times too often pungent. Why wisdom is hidden here.
Made in the leaves to the roots the nutrients transported galore. This isImportant nutrients used one blooming season, so trouble is eaten by worms in the soil. Therefore, is to protect themselves from insect damage and keeps the pungent component. I usually have cell pungent principle of radish is bitten by insects is the cells are destroyed, causing a chemical reaction, will deliver their pungent. Therefore, pungent more such breaks lots of cells.
Cook, take advantage of these features andBring out different flavors of Japanese radish. For example, you can make hard like when you make the radish drawn by lower part of face, hot with poor people use on parts less pungent radishes drawn by. Also lower the radish, linear cells being destroyed and more pungency increases. It is less cells fully self if you reverse the kind contained circular motion, and kept to a pungent.
Observing usually casually eating radish also as an interesting discovery. What about other vegetables. To check and many imaginations of vegetables I hadn't noticed it until new charm.

結果 (英語) 3:

sugar beet is a large root?
Inagaki Hiroshi Sakae



we all kinds of vegetables every day, and eat. vegetables are plants, roots and leaves, stems, flowers, fruits, etc. from the organs. For example, cabbage and lettuce leaves if part of it to eat. If the real part of tomatoes and eggplants and eat.
, sugar beet is to eat any organs? "radish" in Chinese characters and writing from how much is a root-like you might think, but not so much is not that simple.
in the bud of the sugar beet sugar beet, warez let's say while watching. KAI warez #530 sugar beet, and roots, growth in the meantime embryos that were referred to as Axis from the stems. A part of the roots from the seeds, roots and long main Main from the roots of the beard hairs like thin roots. We eat with sugar beet to take a closer look at the more detailed side toward the bottom of the side with a root or root with the hole on the ruins. Toward the bottom of the main sugar beet roots can be fat.Meanwhile, on the other hand, sugar beet, and roots, and smooth. On the part of the embryo, the root is not axis is fat. In other words, if the sugar beet, on the top and bottom part of different organs and you are eating.
organs that are different in taste are different, to be honest. Why do you think that different.
embryo is part of the axis, the sweet water. It is a characteristic of many. embryonic axis is at the root, the absorption of water from the ground to the stalks and leavesMade from leaves sugar and other nutrients to the roots to send from the role.
Meanwhile, the root part of the characteristics of a hard time of it. Under sugar beet is closer to more pungent. The top portion of the sugar beet and the bottom part of the compare to the bottom of it is ten times more pungent ingredient. This is also why the wisdom of the plant have been hidden.
the roots, the leaves made from rich nutrition that have been transported. This is theFlowers bloom one to be used when an important nutrients in the soil, so that insects don't want to eat. Therefore, from the harm of insects to protect the pungent ingredient in store. The pungent ingredient of sugar beet, but it is normally within the cell, but you are managing an insect cells are destroyed, and that chemical reaction on the pungency, to demonstrate how it works. As a result, a lot of the cells so it can break pungency may increase. Take advantage of these features, the
to Cook and theFor a taste of sugar beet variety you can get. For example, when you make a radish into fine strips to lower, but it's been tough for the people who like the area below is facing, it's been tough for those who do not like to use the top portion of the pungent radish down low, can be made from it. In addition, powerful sugar beet, in a straight line and lowering the cells are destroyed and more pungent than. On the other hand, draw a circle, down gently in the destruction of the cells that will be less pungent, will be held.
We usually eat casually are observed as the sugar beet plants and there are interesting. Other Vegetables? I look at it, and was not aware of it until the vegetables fresh appeal may not be seen.