n.豆；豆類

名詞legume的復(fù)數(shù)形式.

Addition of legumes in rice lowers the digestion rate considerably even when legume is removed from the co-cooked conjee. 豆米混合食物中，豆類可降低谷類碳水化合物的消化速度，以紅小豆效果最佳。

Usually occur in the root nodules of legumes. 通常長在豆類的根結(jié)節(jié)處。

It also is in soybeans, grains, fish, legumes, yeast and peanuts. 它同樣存在于醬油，谷物，魚，豆類，酵母和花生中。