legume

From Longman Dictionary of Contemporary EnglishRelated topics: Plantslegumeleg‧ume /ˈleɡjuːm, lɪˈɡjuːm/ noun [countable] technical HBPa plant such as a bean plant that has seeds in a pod (=a long thin case) —leguminous /lɪˈɡjuːmɪnəs/ adjectiveExamples from the Corpuslegume• One way we've found to achieve more consistent breadmaking quality in wheat after legumes is mechanical weeding in the spring.• Sefa-Dedeh is now developing a simple process to prepare a high protein food from cereals and legumes.• Other good, easy-to-chew protein sources include ground meat and legumes like beans, peas and lentils.• Two or fewer servings meat, poultry or fish Four to five servings nuts, seeds and legumes per week.• And the peanut, which will not be mentioned again, is an atypical legume.• A reduction of biliary phospholipids by dietary legumes was associated with an increased cholesterol saturation of bile.• Canned goods, fresh produce, fishmongers, breads, pastas, legumes of every variety.Origin legume (1600-1700) French légume, from Latin legumen, from legere; → LEGEND

单词	legume
释义	legume From Longman Dictionary of Contemporary EnglishRelated topics: Plantslegumeleg‧ume /ˈleɡjuːm, lɪˈɡjuːm/ noun [countable] technical HBPa plant such as a bean plant that has seeds in a pod (=a long thin case) —leguminous /lɪˈɡjuːmɪnəs/ adjectiveExamples from the Corpuslegume• One way we've found to achieve more consistent breadmaking quality in wheat after legumes is mechanical weeding in the spring.• Sefa-Dedeh is now developing a simple process to prepare a high protein food from cereals and legumes.• Other good, easy-to-chew protein sources include ground meat and legumes like beans, peas and lentils.• Two or fewer servings meat, poultry or fish Four to five servings nuts, seeds and legumes per week.• And the peanut, which will not be mentioned again, is an atypical legume.• A reduction of biliary phospholipids by dietary legumes was associated with an increased cholesterol saturation of bile.• Canned goods, fresh produce, fishmongers, breads, pastas, legumes of every variety.Origin legume (1600-1700) French légume, from Latin legumen, from legere; → LEGEND
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