buckwheat No.

简明释义

1一号荞麦级煤;

英英释义

例句

1.The farmer labeled the bags with buckwheat No. 荞麦编号 to identify the different varieties of seeds.

农民在袋子上标记了buckwheat No. 荞麦编号，以便识别不同品种的种子。

2.The packaging includes a detailed description of the buckwheat No. 荞麦编号 and its characteristics.

包装上包含了关于buckwheat No. 荞麦编号及其特性的详细描述。

3.When ordering from the supplier, make sure to specify the buckwheat No. 荞麦编号 for accurate delivery.

从供应商那里订购时，请确保指定buckwheat No. 荞麦编号以确保准确交货。

4.The research paper discussed the nutritional benefits of each buckwheat No. 荞麦编号 variety.

研究论文讨论了每种buckwheat No. 荞麦编号品种的营养益处。

5.At the market, I found several types of flour labeled with their buckwheat No. 荞麦编号 for easy selection.

在市场上，我发现几种面粉都有标注其buckwheat No. 荞麦编号，方便选择。

作文

In the world of agriculture and food production, certain terms and phrases carry significant weight and meaning. One such term is buckwheat No., which refers to a specific classification or grade of buckwheat, a versatile and nutritious grain that has gained popularity in various culinary traditions. Understanding buckwheat No. is essential for farmers, suppliers, and consumers alike, as it provides insight into the quality and characteristics of the buckwheat being purchased or sold.Buckwheat is not actually a type of wheat; rather, it is a pseudocereal that belongs to the Polygonaceae family. It is gluten-free, making it an excellent alternative for those with gluten sensitivities or celiac disease. The grain is rich in protein, fiber, and essential nutrients, which contributes to its growing reputation as a superfood. However, not all buckwheat is created equal, and this is where the concept of buckwheat No. comes into play.Different grades of buckwheat are determined by several factors, including size, color, and purity. Buckwheat No. serves as a benchmark for evaluating these characteristics. For instance, higher grades may indicate larger, more uniform grains with fewer impurities, while lower grades may contain smaller grains or a higher percentage of broken pieces. This classification system allows buyers to make informed decisions based on their needs, whether they are purchasing buckwheat for personal consumption or for commercial use.In many regions, especially in Eastern Europe and Asia, buckwheat is a staple food that has been consumed for centuries. Its versatility makes it suitable for various dishes, from pancakes and porridge to noodles and salads. As demand for healthy and gluten-free options continues to rise, understanding buckwheat No. becomes increasingly important for both producers and consumers. Farmers must strive to produce high-quality buckwheat that meets the standards set by this classification system, while consumers benefit from knowing the quality of the product they are buying.Moreover, the significance of buckwheat No. extends beyond just quality assessment; it also plays a role in market pricing. Higher-grade buckwheat typically commands a higher price, reflecting its superior quality and desirability. As such, farmers and suppliers must be aware of the grading system to maximize their profits and ensure that they are meeting market demands.In conclusion, the term buckwheat No. encapsulates the importance of quality in the agricultural sector, particularly concerning buckwheat production. By understanding this classification system, all stakeholders—from farmers to consumers—can engage in more informed practices that ultimately lead to better products and healthier eating habits. As we continue to explore the benefits of diverse grains like buckwheat, recognizing the significance of buckwheat No. will help us appreciate the nuances of this remarkable crop and its place in our diets. Through education and awareness, we can promote the consumption of high-quality buckwheat, contributing to a healthier lifestyle and supporting sustainable agricultural practices.

在农业和食品生产的世界中，某些术语和短语具有重要的意义和分量。其中一个术语是buckwheat No.，它指的是荞麦的特定分类或等级，这是一种多用途且营养丰富的谷物，在各种烹饪传统中越来越受欢迎。理解buckwheat No.对农民、供应商和消费者来说至关重要，因为它提供了有关所购买或销售的荞麦的质量和特征的见解。荞麦实际上不是一种小麦；相反，它是一种属于蓼科的伪谷物。它不含麸质，是那些对麸质敏感或患有乳糜泻的人士的绝佳替代品。这种谷物富含蛋白质、纤维和必需营养素，这使其在超食品中获得日益增长的声誉。然而，并非所有的荞麦都是一样的，这就是buckwheat No.概念发挥作用的地方。荞麦的不同等级由多个因素决定，包括大小、颜色和纯度。buckwheat No.作为评估这些特征的基准。例如，更高等级可能表示更大、更均匀的谷物，杂质较少，而较低等级可能包含较小的谷物或更高比例的破碎颗粒。这一分类系统使买家能够根据自己的需求做出明智的决策，无论是购买荞麦供个人消费还是商业使用。在许多地区，特别是东欧和亚洲，荞麦是一种主食，几个世纪以来一直被人们食用。它的多功能性使其适合用于各种菜肴，从煎饼和粥到面条和沙拉。随着对健康和无麸质选择的需求持续上升，理解buckwheat No.对生产者和消费者来说变得愈发重要。农民必须努力生产符合这一分类系统标准的高质量荞麦，而消费者则受益于了解所购买产品的质量。此外，buckwheat No.的重要性不仅限于质量评估；它还在市场定价中发挥作用。更高等级的荞麦通常会要求更高的价格，反映出其优越的质量和受欢迎程度。因此，农民和供应商必须意识到分级系统，以最大化利润并确保满足市场需求。总之，术语buckwheat No.概括了农业部门，特别是在荞麦生产中质量的重要性。通过理解这一分类系统，所有利益相关者——从农民到消费者——都可以参与更为明智的实践，最终导致更好的产品和更健康的饮食习惯。随着我们继续探索像荞麦这样的多样化谷物的好处，认识到buckwheat No.的重要性将帮助我们欣赏这种显著作物的细微差别及其在我们饮食中的地位。通过教育和意识，我们可以促进高质量荞麦的消费，促进健康的生活方式并支持可持续的农业实践。