n.豆；豆类
名词legume的复数形式.
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，豆类可降低谷类碳水化合物的消化速度，以红小豆效果最佳。
Usually occur in the root nodules of legumes. 通常长在豆类的根结节处。
It also is in soybeans, grains, fish, legumes, yeast and peanuts. 它同样存在于酱油，谷物，鱼，豆类，酵母和花生中。
