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manioc    音标拼音: [m'æni,ɑk]
n. 树薯,树薯粉

树薯,树薯粉

manioc
n 1: a starch made by leaching and drying the root of the
cassava plant; the source of tapioca; a staple food in the
tropics [synonym: {cassava}, {cassava starch}, {manioc},
{manioca}]
2: cassava root eaten as a staple food after drying and
leaching; source of tapioca [synonym: {cassava}, {manioc}]
3: cassava with long tuberous edible roots and soft brittle
stems; used especially to make cassiri (an intoxicating
drink) and tapioca [synonym: {bitter cassava}, {manioc},
{mandioc}, {mandioca}, {tapioca plant}, {gari}, {Manihot
esculenta}, {Manihot utilissima}]

Manioc \Ma"ni*oc\, n. [Pg. mandioca, fr. Braz.] (Bot.)
The tropical plants ({Manihot utilissima}, and {Manihot
Aipi}), from which cassava and tapioca are prepared; also,
cassava. [Written also {mandioc}, {manihoc}, {manihot}.]
[1913 Webster]


Cassava \Cas"sa*va\ (k[a^]s"s[.a]*v[.a]), n. [F. cassave, Sp.
cazabe, fr. kasabi, in the language of Haiti.]
1. (Bot.) A shrubby euphorbiaceous plant of the genus
{Manihot}, with fleshy rootstocks yielding an edible
starch; -- called also {manioc}.
[1913 Webster]

Note: There are two species, bitter and sweet, from which the
cassava of commerce is prepared in the West Indies,
tropical America, and Africa. The bitter ({Manihot
utilissima}) is the more important; this has a
poisonous sap, but by grating, pressing, and baking the
root the poisonous qualities are removed. The sweet
({Manihot Aipi}) is used as a table vegetable.
[1913 Webster]

2. A nutritious starch obtained from the rootstocks of the
cassava plant, used as food and in making tapioca.
[1913 Webster]


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  • Cassava - Wikipedia
    Manihot esculenta, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes
  • Cassava | Description, Origin, Poison, Taste, Benefits, Facts . . .
    Physical description cassava Cassava (Manihot esculenta), which is also called manioc, in cultivation in Uganda Cassava is a perennial plant with conspicuous, almost palmate (fan-shaped) leaves resembling those of the related castor-oil plant but more deeply parted into five to nine lobes The fleshy roots are reminiscent of dahlia tubers
  • Cassava: Nutrients, Benefits, Downsides, Uses - Healthline
    Although both sweet and bitter varieties of cassava are available, sweet cassava is more common in the United States, where it’s often referred to as yuca, manioc, or Brazilian arrowroot The
  • Manioc - Encyclopedia. com
    Manioc, a tropical root crop, also known as mandioca, cassava, aipim, or yuca The manioc plant (Manihot esculenta) grows from 5 to 12 feet in height, with edible leaves of five to seven lobes
  • Cassava or Yuca (Manihot esculenta): What It Is How to Use It
    Summary: A drought-tough, starchy root crop native to tropical South America and now grown across Africa, Asia, and the tropics The swollen root becomes flour, tapioca, bread, cakes, chips, and fries; the tender leaf is a protein-rich vegetable in many cuisines
  • What is Cassava? Guide to Cultivation, Benefits, Processing, and Recipes
    Cassava manioc, also called yuca, or mandioca, is a root crop widely cultivated in tropical regions, valued for its root food, industrial products, and biofuel It serves as a staple food for millions and provides raw materials for flour, starch, ethanol, and gluten-free products
  • Cassava Nutrition facts and Health benefits
    Cassava (yuca or manioc) is a nutty flavored, starch-tuber in the spurge family (Euphorbiaceae) of plants It is thought to have originated from the South American forests Its sweet, and chewy underground tuber is one of the traditional edible root vegetables
  • American Indian Health - Health
    Also known as cassava, yuca, or tapioca, manioc is one of the most important staple foods in the world, though most people in the United States and Europe are unfamiliar with it It is, however, cultivated throughout the tropical world and consumed in many non-western nations
  • How To Cook Cassava? - Chefs Resource
    Cassava, also known as yuca or manioc, is a starchy root vegetable that is a staple food for millions worldwide Learning how to cook cassava properly unlocks a world of culinary possibilities, from simple boiled sides to crispy fries and decadent desserts
  • Manioc - Herbal Encyclopedia
    Manioc root, once properly prepared, is easily digestible and makes a suitable low-protein food for convalescence The bitter varieties are soaked in water and the water used as skin washes for such conditions as scabies, skin infections, and skin infestations





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