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légume

muški rodbotanika

1. legume

imenicabotanika

Sinonimi: leguminous plant

ETYM French légume, Latin legumen, from legere to gather. So called because they may be gathered without cutting. Related to Legend.
1. An erect or climbing bean or pea plant of the family Leguminosae; SYN. leguminous plant.
2. The fruit or seed of a leguminous plant such as peas or beans or lentils.
3. The fruit or seed of any of various bean or pea plants consisting of a two-valved case that splits along both sides when ripe and having the seeds attached to one edge of the valves.
Plant of the family Leguminosae, which has a pod containing dry seeds. The family includes peas, beans, lentils, clover, and alfalfa (lucerne). Legumes are important in agriculture because of their specialized roots, which have nodules containing bacteria capable of fixing nitrogen from the air and increasing the fertility of the soil. The edible seeds of legumes are called pulses.

2. vegetable

imenicabotanika

Sinonimi: veggie

1. Any of various herbaceous plants cultivated for an edible part such as the fruit or the root of the beet or the leaf of spinach or the seeds of bean plants or the flower buds of broccoli or cauliflower.
2. Edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant; SYN. veggie.
Any food plant, especially leafy plants (cabbage and lettuce), roots and tubers (carrots, parsnips, and potatoes), legumes (peas, lentils, and beans), and even flowers (cauliflower, broccoli, and artichoke). Tomatoes, peppers, eggplants, and cucumbers are generally regarded as vegetables but are technically fruits. Green leafy vegetables and potatoes are good sources of vitamin C, though much is lost in cooking, and legumes are a main source of protein. Cooking softens vegetables by dissolving pectins and hemicellulose and gelatininzing starch.

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