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?Inagaki, We daily eat all kinds of vegetables. Are made from roots, leaves, stems, flowers, and organs such as vegetables are plants. For example, eat leaves of cabbage and lettuce and then eating parts of tomato and eggplant. So, how organs are eating radish? "Radish" and write in Chinese so you may think that roots with so simple as the No. Imagine watching the bud of Japanese radish radish. Radish, Futaba and roots are composed of stalks called the hypocotyl growth during that time. Skinny beard that grows at the roots from the seed elongated taproot and the root of lateral roots. Mark was a lateral or with fine lateral roots below and look at the radish we eat or the free hole. Fat primary root bottom of the radish is ready. On the other hand, towards the top of the radish and lateral roots, but are smooth. Part of this is not root, fat stem. That is eating radish in the upper part and lower part different organs. By different organs, it depends on taste. Why do different? Part of the embryonic axis is characterized of juicy and sweet. Hypocotyls, leaves and stems on the ground, moisture absorbed by the roots from which nutrients such as sugar made in the leaves to the root role. On the other hand, is part of the root highlights is hot. A radish grow pungent going under. It is compared to most on the radish and the bottom parts often pungent is ten times lower. Why, here called wisdom is hidden. Nutrition is made of leaves to the roots, brought to the rich. I wouldn't want because we are the most important nutrients used to bloom any time, eaten by worms in the soil. So it is a pungent store to protect yourself from insect damage. Chew, insect on the pungent principle of radish, usually are in the cell 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. You can take advantage of these features and to Cook, bring a different taste of radish. For example, you can make the radish drawn less pungent with people, make radish down when hot like a upper part is painful, and geared towards the lower part. Additionally, radish down powerfully and in a straight line, and the cells are destroyed, more pungent increases. Is resulting in fewer cells will be destroyed if you draw a circle, gently fully self contained, and spicy are kept. Radish sisters are also observing as a plant and find interesting. What other vegetables? Vegetables look and was unaware of this new attraction could come into view.

結果 (英語) 2:

Radish large roots?
Inagaki Sakaeyo We eat all kinds of vegetables every day. Since vegetable is a plant, it is able to roots and leaves, stems, flowers, from organs such as the real. For example, you eat a portion of the leaves if cabbage and lettuce to, you can not eat the part of the real and if tomatoes and eggplant. So, how will the radish are eating any organ. And because much is written as "radish" in Chinese characters, you might think as root, but it is not so simple. Consider while watching the Kaiwaredaikon is a bud of radish. Kaiwaredaikon is made ​​up from the stem called Futaba and roots, embryo axis extending in the meantime. The part of the root, and the taproot that extends long from the seed, there is a lateral roots, such as the thin beard that has grown from the main root. If you look good radish we eat, or have a fine lateral roots at the bottom, you can have a hole after that was with a lateral roots. The bottom of the radish are you can fat a taproot. 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 embryo axis is fat rather than the root. In other words, we case of radish, are eating organ different between the part and the lower part of the above. By organ is different, you have a matter of fact taste different. Why Unlike come I wonder. Part of the embryo axis juicy, sweet is characterized. Hypocotyl is the water that is absorbed by the roots is sent to the ground stems and leaves, nutrients such as sugar made ​​of leaves from which the role of sending the root. On the other hand, part of the root is painful is characterized. Radish will continue to increase is pungent enough to go under. And the uppermost part of the radish, comparing the part of the bottom, it near the bottom is also often pungent component ten times. Here are hidden reason that it can be said that the wisdom of the plant. The roots, nutrients made ​​of leaves will have been transported to the rich. Since this is a important nutrients to use in time to bloom any flowers, troubled and eaten insects in the soil. Therefore, in order to protect themselves from the harm of the insect, and I have accumulated a pungent component. Pungent component of radish, which is usually located in the cell, and is bitten by an insect the cells are destroyed, and to undergo a chemical reaction, has become a mechanism, such as to exert a pungency. Therefore, we will be increasing pungency about a lot of the cells break. When cooking by utilizing these characteristics, you can bring out the various flavors of radish. For example, when you make a down radish, who like spicy then you have facing the portion of the bottom, not good people that hard you can make a down little radish pungency With part of the above. Also, when the down radish a strong linearly, cells are destroyed, will increase more pungent. Conversely, if Orose As gently draw a circle, fewer cells to be destroyed, I pungency is suppressed. Radish you are eating casually usually also has an interesting discovery and try to observe as a plant. What about other vegetables. When I variously investigated, it might have a new charm did not vegetables noticed ever 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 stout.On 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