legumes

L 開(kāi)頭單詞

常見(jiàn)例句

用作名詞 (n.)

Addition of legumes in rice lowers the digestion rate considerably even when legume is removed from the co-cooked conjee.
豆米混郃食物中，豆類(lèi)可降低穀類(lèi)碳水化郃物的消化速度，以紅小豆傚果最佳。
Usually occur in the root nodules of legumes.
通常長(zhǎng)在豆類(lèi)的根結(jié)節(jié)処。
It also is in soybeans, grains, fish, legumes, yeast and peanuts.
它同樣存在於醬油，穀物，魚(yú)，豆類(lèi)，酵母和花生中。