cowpea

简明释义

英[ˈkaʊpiː]美[ˈkaʊpiː]

n. 豇豆（Vigna sinensis）；豇豆荚（等于 black-eyed pea）

英英释义

单词用法

同义词

反义词

例句

1.This morning, I ate two eggs and two steamed stuffed bun, a bowl of soybean milk, a dish of cowpea, actually didn't finish those.

今天早晨，我吃了两个鸡蛋，两个包子，一碗豆浆，一小碟豇豆菜，其实都没吃完那些。

2.Overall, these factors affected the crispness of pickled cowpea directly or indirectly.

总体来说，各因子可能均对豇豆脆度有直接或间接的影响。

3.The contrastive experiments of organic inorganic compound fertilizer with NPK compound fertilizer was carried out by corn, rice, cowpea and Chinese cabbage.

在玉米、水稻、豇豆、小白菜四种作物上，进行有机无机复合肥与氮、磷、钾混合肥对比试验。

4.The company sells grains, import white peas, import green peas, domestic beans, cowpea, white kidney bean variety is complete, the price is reasonable.

公司经销的杂粮、进口白豌豆、进口绿豌豆、国产蚕豆、豇豆、白芸豆品种齐全、价格合理。

5.Viruses that can be modified include stranded RNA viruses, especially plant stranded RNA viruses such as the cowpea Mosaic virus.

可被修饰的病毒包括链rna病毒，特别是植物链rna病毒，例如豇豆花叶病毒。

6.This morning, I ate two eggs and two steamed stuffed bun, a bowl of soya-bean milk, a dish cowpea, actually didn't finish those, because a heart fly to the ganoderma place.

今天早晨，吃了两个鸡蛋，两个包子，一碗豆浆，一小碟豇豆菜，其实都没吃完，因为心早飞到有灵芝的地方了。

7.Cowpea is a unique MgO powder head slightly under vaguely MgO show some red, green spots or color halo, so that the color of the glaze is more transparent, rich and surprising.

豇豆红釉的独特在于略带粉头的红釉下隐约现出些红色、绿色的斑点或色晕，使釉色显得更加透明、丰富和出人意料。

8.The authors say farmers must learn to use marginal lands that could be prime location for crops such as millet, sorghum and cowpea.

文章的作者指出农民必须学会在贫瘠的土地上种植小米、高粱和豇豆；

9.In many African countries, cowpea 豇豆 is a staple food source rich in protein.

在许多非洲国家，cowpea 豇豆 是一种富含蛋白质的主食。

10.Farmers often plant cowpea 豇豆 as a cover crop to improve soil health.

农民通常种植 cowpea 豇豆 作为覆盖作物，以改善土壤健康。

11.A popular dish in the southern United States includes cowpea 豇豆 and rice.

美国南部的一道受欢迎的菜肴包括 cowpea 豇豆 和米饭。

12.You can find cowpea 豇豆 seeds in most garden centers during planting season.

在种植季节，你可以在大多数园艺中心找到 cowpea 豇豆 种子。

13.The nutritional benefits of cowpea 豇豆 include high fiber and low fat content.

cowpea 豇豆 的营养好处包括高纤维和低脂肪含量。

作文

Cowpeas, scientifically known as Vigna unguiculata, are a type of legume that is widely cultivated in warm climates around the world. These versatile plants are not only valued for their nutritional benefits but also play a crucial role in sustainable agriculture. Cowpeas are rich in protein, fiber, and essential vitamins and minerals, making them an important food source for many communities, especially in Africa and Asia. One of the remarkable features of cowpea (黑眼豆) is its ability to thrive in poor soil conditions and withstand drought, which is increasingly important in the face of climate change. In many cultures, cowpeas (黑眼豆) are used in a variety of traditional dishes. They can be boiled, fried, or ground into flour to make various recipes. In Southern United States cuisine, for example, cowpeas (黑眼豆) are often featured in dishes like Hoppin' John, a flavorful mix of rice and peas that is traditionally eaten on New Year's Day for good luck. Similarly, in African countries, they are commonly included in stews and soups, providing both sustenance and flavor. The cultivation of cowpeas (黑眼豆) is not only beneficial for human consumption but also for the environment. As a legume, cowpeas (黑眼豆) have the unique ability to fix nitrogen in the soil, which enhances soil fertility. This characteristic makes them an excellent crop to rotate with cereals, helping farmers maintain healthy soil and reduce the need for chemical fertilizers. Additionally, cowpeas (黑眼豆) can provide cover for the soil, preventing erosion and promoting biodiversity in agricultural systems. Despite their numerous benefits, cowpeas (黑眼豆) are often overlooked in favor of more popular legumes like beans and lentils. However, there is a growing movement to promote cowpeas (黑眼豆) as a sustainable food source. Organizations and researchers are working to increase awareness of their nutritional value and culinary versatility. By incorporating cowpeas (黑眼豆) into global diets, we can help address food security issues while also supporting sustainable farming practices. In conclusion, cowpeas (黑眼豆) are a remarkable legume that deserves more recognition in both culinary and agricultural contexts. Their nutritional benefits, environmental sustainability, and cultural significance make them an essential crop for the future. As we continue to seek solutions to global challenges such as food insecurity and climate change, embracing crops like cowpeas (黑眼豆) will be vital in building resilient food systems. Therefore, it is crucial for consumers, farmers, and policymakers to support the cultivation and consumption of cowpeas (黑眼豆) to ensure a more sustainable and nutritious future for all.

黑眼豆，学名为Vigna unguiculata，是一种广泛种植于世界温暖气候的豆类植物。这些多功能植物不仅因其营养价值而受到重视，还在可持续农业中发挥着重要作用。黑眼豆富含蛋白质、纤维及必需的维生素和矿物质，成为许多社区的重要食物来源，尤其是在非洲和亚洲。黑眼豆（cowpea）的一个显著特点是能够在贫瘠的土壤条件下生长，并能抵御干旱，这在面对气候变化时显得尤为重要。 在许多文化中，黑眼豆（cowpea）被用于各种传统菜肴。它们可以被煮、炸或磨成粉制成各种食谱。例如，在美国南方美食中，黑眼豆（cowpea）常常出现在Hoppin' John这道菜中，这是一种米饭和豆子的美味混合，传统上在新年第一天食用以求好运。同样，在非洲国家，它们通常被加入炖菜和汤中，既提供营养又增添风味。 黑眼豆（cowpea）的种植不仅对人类消费有益，对环境也有积极影响。作为一种豆类，黑眼豆（cowpea）具有固定土壤中氮的独特能力，从而提高土壤肥力。这一特性使它们成为与谷物轮作的优良作物，帮助农民保持健康的土壤，减少化肥的需求。此外，黑眼豆（cowpea）还可以为土壤提供覆盖，防止侵蚀，促进农业系统中的生物多样性。 尽管黑眼豆（cowpea）有众多好处，但它们常常被更受欢迎的豆类如豆子和小扁豆所忽视。然而，越来越多的运动正在推广黑眼豆（cowpea）作为可持续食品来源。组织和研究人员正在努力提高人们对其营养价值和烹饪多样性的认识。通过将黑眼豆（cowpea）纳入全球饮食，我们可以帮助解决粮食安全问题，同时支持可持续农业实践。 总之，黑眼豆（cowpea）是一种卓越的豆类，值得在烹饪和农业领域获得更多认可。它们的营养益处、环境可持续性和文化意义使其成为未来的重要作物。在我们继续寻求应对全球挑战，如粮食不安全和气候变化的解决方案时，接受像黑眼豆（cowpea）这样的作物将对建立韧性食品系统至关重要。因此，消费者、农民和政策制定者必须支持黑眼豆（cowpea）的种植和消费，以确保所有人都能拥有一个更可持续和营养丰富的未来。