legumes

简明释义

英[lɪˈɡjuːmz]美[lɛˈɡjumz]

n. 豆类；豆科植物；蔬菜（legume 的复数）

英英释义

单词用法

同义词

反义词

例句

1.Studies show that nutrients in legumes may also protect against Alzheimer's as well as breast and colon cancers.

研究表明豆类中的营养成分可以预防老年痴呆症，乳腺癌和结肠癌。

2.This pantry list can be as simple as oil, vinegar, grains, legumes and a few other things, but as people learn to cook it inevitably grows.

这一储藏室清单可以简化到油、姜、谷物、豆类植物及其他一些东西，不过等人们学会了烹调，它不可避免地会要增加。

3.Beans, nuts, legumes, and lentils are also awesome choices.

大豆、坚果、豆类和扁豆也是不错的选择。

4.In Africa fibre-rich meals of millet, legumes and other vegetables (enlivened by the occasional termite) fostered a diverse mix of bacteria.

在非洲由粟，豆类和其他(有时有白蚁点缀的)植物组成的食谱培养了种类丰富的肠道菌群。

5.Here the word protein is referred to as animal protein, for many legumes, seeds and sprouts contain plenty of plant protein.

这里指的是动物蛋白质，许多豆类植物含有丰富的植物蛋白质。

6.Eat at least 25 to 30 grams of dietary fiber each day - preferably from whole grains, fruits, vegetables and legumes.

每天至少吃25到30克膳食纤维最好是以全谷水果蔬菜和豆类为来源。

7.Vitamin B-12 is found in green leafy vegetables and other foods, like legumes and citrus fruits.

维生素b 12常见于绿色叶类蔬菜及其他食物中，如豆科植物和柑橘类水果。

8.Include at least 3 servings a day of legumes (cooked dried beans, peanuts, or soyfoods) in your diet.

饮食中每天至少要有3份豆类食品（干蚕豆、花生或者大豆）。

9.I also love sprouted legumes with lemon juice, avocado and almonds.

我也爱吃就着柠檬汁、鳄梨和杏仁的发芽蔬菜。

10.Eating more legumes can improve your overall health.

多吃豆类可以改善你的整体健康。

11.Many vegetarian dishes include legumes as a primary ingredient.

许多素食菜肴将豆类作为主要成分。

12.Chili is often made with a variety of legumes for added protein.

辣椒通常用多种豆类制作，以增加蛋白质。

13.You can find legumes in canned, dried, or frozen forms at the grocery store.

你可以在杂货店找到罐装、干燥或冷冻的豆类。

14.Adding legumes to your diet can help with weight management.

在饮食中添加豆类有助于体重管理。

作文

Legumes are a remarkable group of plants that play a vital role in our diets and ecosystems. These plants, which include beans, lentils, peas, and chickpeas, belong to the family Fabaceae. One of the most significant characteristics of legumes (豆类) is their ability to fix nitrogen from the atmosphere into the soil, a process that enriches the soil and benefits other plants. This natural process makes legumes (豆类) an essential component of sustainable agriculture, as they reduce the need for synthetic fertilizers.In culinary terms, legumes (豆类) are incredibly versatile. They can be used in a variety of dishes, from hearty stews to refreshing salads. Their high protein content makes them an excellent substitute for meat, especially for vegetarians and vegans. For instance, a simple dish made with black beans and quinoa can provide all the essential amino acids needed for a balanced diet. Furthermore, legumes (豆类) are rich in fiber, which aids digestion and helps maintain a healthy weight.The health benefits of consuming legumes (豆类) are well-documented. Studies have shown that regular intake of legumes (豆类) can lower cholesterol levels, stabilize blood sugar, and reduce the risk of heart disease. They are also packed with vitamins and minerals, including iron, magnesium, and folate. Incorporating legumes (豆类) into one’s diet can lead to improved overall health and well-being.Moreover, legumes (豆类) are not only beneficial for human health but also for the environment. As they grow, legumes (豆类) improve soil structure and fertility, which can lead to healthier crops in subsequent planting seasons. Additionally, they require less water compared to other crops, making them an ideal choice in regions facing water scarcity. This resilience makes legumes (豆类) an important crop in the face of climate change.Despite their numerous benefits, legumes (豆类) are often overlooked in many diets. Education about their nutritional value and versatility in cooking is crucial. Schools and communities should promote the inclusion of legumes (豆类) in meals and encourage people to experiment with different recipes. For example, a simple lentil soup can be both delicious and nutritious, providing a warm meal that is easy to prepare.In conclusion, legumes (豆类) are a powerhouse of nutrition and sustainability. Their ability to enhance soil fertility, coupled with their health benefits, makes them an indispensable part of our food systems. By incorporating more legumes (豆类) into our diets, we can improve our health and contribute to a more sustainable future. Whether it’s through a classic bean chili or a creative chickpea salad, there are countless ways to enjoy these incredible plants. So next time you’re planning a meal, consider adding some legumes (豆类) to your plate and experience the benefits they have to offer.

豆类是一类显著的植物，在我们的饮食和生态系统中扮演着重要角色。这些植物包括豆子、扁豆、豌豆和鹰嘴豆，属于豆科（Fabaceae）。豆类（legumes）的一个重要特征是它们能够从大气中固定氮气到土壤中，这一过程丰富了土壤，惠及其他植物。这种自然过程使得豆类（legumes）成为可持续农业的重要组成部分，因为它们减少了对合成肥料的需求。在烹饪方面，豆类（legumes）非常多才多艺。它们可以用于各种菜肴，从丰盛的炖菜到清爽的沙拉。它们的高蛋白含量使其成为肉类的优秀替代品，尤其适合素食者和严格素食者。例如，一道简单的黑豆藜麦菜肴可以提供均衡饮食所需的所有必需氨基酸。此外，豆类（legumes）富含纤维，有助于消化并维持健康的体重。食用豆类（legumes）的健康益处已得到充分证明。研究表明，定期摄入豆类（legumes）可以降低胆固醇水平，稳定血糖，并减少心脏病的风险。它们还富含维生素和矿物质，包括铁、镁和叶酸。将豆类（legumes）纳入饮食可以改善整体健康和幸福感。此外，豆类（legumes）不仅对人类健康有益，而且对环境也有好处。在生长过程中，豆类（legumes）改善土壤结构和肥力，从而在随后的种植季节中产生更健康的作物。此外，与其他作物相比，它们需要的水分较少，使其成为面临水资源短缺地区的理想选择。这种韧性使得豆类（legumes）在气候变化面前成为重要的作物。尽管有众多好处，豆类（legumes）在许多饮食中常常被忽视。教育人们了解它们的营养价值和烹饪的多样性至关重要。学校和社区应促进在餐食中加入豆类（legumes），并鼓励人们尝试不同的食谱。例如，一碗简单的扁豆汤既美味又营养，提供了一顿容易准备的温暖餐食。总之，豆类（legumes）是营养和可持续性的强大来源。它们改善土壤肥力的能力，加上它们的健康益处，使其成为我们食品系统不可或缺的一部分。通过在饮食中增加更多的豆类（legumes），我们可以改善健康并为更可持续的未来做出贡献。无论是经典的豆辣椒还是创意鹰嘴豆沙拉，都有无数方法来享用这些令人难以置信的植物。因此，下次你计划做饭时，考虑在你的盘子里加一些豆类（legumes），体验它们所带来的好处。