cowpeas

简明释义

英[ˈkaʊpiːz]美[ˈkaʊˌpiz]

n. [园艺]豇豆（cowpea 的复数形式）

英英释义

单词用法

同义词

反义词

例句

1.There, the staples are millet, cowpeas, and a drought-resistant variety of sorghum known as guinea corn.

在那里，主食是小米，豇豆以及一种称为苞米的抗旱高粱品种。

2.Cowpeas are an important crop in many African countries.

黑眼豆是很多非洲国家的重要作物。

3.The Mosaic diseases found on beans, hyacinth dolichos and cowpeas in Guan - zhong Plain in Shaanxi is caused by CMV. The virus belongs to the leguminous systematic group.

关中地区引起菜豆、豇豆及扁豆花叶、皱缩等症状的是黄瓜花叶病毒(CMV)，属豆科系统群。

4.Cowpeas have a number of advantages over groundnuts.

与花生相比豇豆有好几种优点。

5.Production of cowpeas grew by more than 250 percent during the 1970s, while the area planted expanded by almost 70 percent.

在七十年代中，豇豆的生产增长了25%以上，而种植面积几乎扩大了70%。

6.In the 1970 s, prices of millet, sorghum, and cowpeas rose faster than those of groundnuts.

七十年代，小米，高粱和豇豆的价格上涨得比花生的快。

7.In Southern cuisine, dishes often feature cowpeas (黑眼豆) as a staple ingredient.

在南方菜肴中，菜品常常以cowpeas（黑眼豆）作为主料。

8.Farmers in the region grow cowpeas (黑眼豆) for both human consumption and animal feed.

该地区的农民种植cowpeas（黑眼豆）供人类食用和动物饲料。

9.You can find cowpeas (黑眼豆) in many grocery stores, especially in the southern United States.

你可以在许多杂货店找到cowpeas（黑眼豆），尤其是在美国南部。

10.Adding cowpeas (黑眼豆) to salads increases their protein content.

在沙拉中加入cowpeas（黑眼豆）可以增加蛋白质含量。

11.In many African countries, cowpeas (黑眼豆) are a key source of nutrition.

在许多非洲国家，cowpeas（黑眼豆）是重要的营养来源。

作文

Cowpeas, known scientifically as Vigna unguiculata, are a type of legume that has been cultivated for thousands of years. Originating from Africa, cowpeas (豇豆) have become an essential staple in many countries due to their adaptability to various climates and soils. They are particularly valued in regions where other crops may fail due to drought or poor soil conditions. The resilience of cowpeas (豇豆) makes them a vital crop for food security, especially in arid and semi-arid areas. One of the key benefits of cowpeas (豇豆) is their nutritional value. They are rich in protein, making them an excellent source of nutrition for people who may not have access to meat. In fact, cowpeas (豇豆) contain about 25% protein by weight, which is comparable to that of meat. This makes them an important food source for vegetarians and those looking to reduce their meat consumption. Additionally, cowpeas (豇豆) are high in fiber, vitamins, and minerals, contributing to a balanced diet. In culinary terms, cowpeas (豇豆) are incredibly versatile. They can be used in a variety of dishes, from soups and stews to salads and side dishes. In many African countries, cowpeas (豇豆) are often prepared with spices and served alongside rice or maize. They can also be dried and stored for long periods, making them a practical choice for food preservation. Moreover, the leaves of cowpeas (豇豆) are edible and can be cooked like spinach, adding another layer of utility to this remarkable plant. Beyond their nutritional and culinary merits, cowpeas (豇豆) play an important role in sustainable agriculture. They are nitrogen-fixing plants, meaning they can enrich the soil by converting atmospheric nitrogen into a form that plants can use. This characteristic makes cowpeas (豇豆) an excellent crop for rotation, helping to improve soil health and reduce the need for chemical fertilizers. Farmers who grow cowpeas (豇豆) often find that their yields improve when they incorporate these legumes into their cropping systems. Despite their many advantages, cowpeas (豇豆) are still underappreciated in some parts of the world. While they are widely consumed in Africa and parts of Asia, they have yet to gain the same level of recognition in Western diets. However, as more people become aware of the importance of plant-based diets and sustainable agriculture, there is a growing interest in incorporating cowpeas (豇豆) into everyday meals. In conclusion, cowpeas (豇豆) are more than just a nutritious food source; they are a symbol of resilience and sustainability in agriculture. Their ability to thrive in challenging conditions and provide essential nutrients makes them a valuable crop for both farmers and consumers. As we continue to face global challenges such as climate change and food insecurity, embracing crops like cowpeas (豇豆) could be a step towards a more sustainable and healthy future. By promoting the cultivation and consumption of cowpeas (豇豆), we can help ensure that this remarkable legume plays a vital role in our diets and agricultural practices for generations to come.

豇豆，科学名称为Vigna unguiculata，是一种豆类作物，已经被人类栽培了数千年。豇豆起源于非洲，由于其对各种气候和土壤的适应性，已成为许多国家的重要主食。它们在干旱或土壤条件不佳的地区尤其受到重视，因为其他作物可能会失败。豇豆的韧性使其成为食品安全的重要作物，特别是在干旱和半干旱地区。 豇豆的一个主要好处是其营养价值。它们富含蛋白质，成为那些可能无法获得肉类的人们的优秀营养来源。实际上，豇豆的蛋白质含量约为25%，与肉类相当。这使得豇豆成为素食者和希望减少肉类消费的人的重要食品来源。此外，豇豆还富含纤维、维生素和矿物质，有助于均衡饮食。 在烹饪方面，豇豆极具多样性。它们可以用于各种菜肴，从汤和炖菜到沙拉和配菜。在许多非洲国家，豇豆通常与香料一起准备，并与米饭或玉米一起食用。它们也可以干燥保存很长时间，使其成为食品保存的实用选择。此外，豇豆的叶子也是可食用的，可以像菠菜一样烹饪，为这种非凡植物增添了另一层用途。 除了营养和烹饪优点外，豇豆在可持续农业中也扮演着重要角色。它们是固氮植物，这意味着它们可以通过将大气中的氮转化为植物可以利用的形式来丰富土壤。这一特性使得豇豆成为轮作的优秀作物，有助于改善土壤健康并减少对化肥的需求。种植豇豆的农民常常发现，当他们将这些豆类作物纳入种植系统时，他们的产量会提高。 尽管有很多优点，豇豆在世界某些地方仍然不被重视。虽然在非洲和部分亚洲广泛消费，但在西方饮食中尚未获得同等的认可。然而，随着越来越多的人意识到植物性饮食和可持续农业的重要性，越来越多的人开始关注将豇豆纳入日常饮食。 总之，豇豆不仅仅是一种营养食品；它们还是农业韧性和可持续性的象征。它们在恶劣条件下生存和提供必需营养的能力使它们成为农民和消费者都非常珍贵的作物。随着我们继续面临全球气候变化和食品安全等挑战，拥抱像豇豆这样的作物可能是迈向更可持续和健康未来的一步。通过推广豇豆的种植和消费，我们可以帮助确保这种非凡的豆类在未来的饮食和农业实践中发挥重要作用。