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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:18 Benefits, Nutrition, Side Effects How to Eat It
    Have you ever wondered about that starchy root vegetable that feeds over 800 million people worldwide? Cassava, also known as yuca or manioc, has been a dietary staple across tropical regions for centuries This versatile root crop isn’t just filling—it’s packed with surprising health benefits
  • 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
  • What Is Manioc Flour? - The Spruce Eats
    Manioc flour, or cassava flour, as it's commonly called, is a flour that comes from cassava, a long tuberous starchy root, often found in Latin American and Caribbean cuisines To make the flour, the cassava root is peeled, dried, and then ground into flour
  • 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
  • Manihot esculenta (Bitter Casava, Cassava, Manioc, Tapioca, Yuca . . .
    These stout roots are the source of cassava, tapioca, starch, and other food products The tuberous roots are highly toxic when raw, but are edible once properly prepared and cooked The genus name comes from the Brazilian name, manioc The species name means edible or good to eat
  • MANIOC Definition Meaning - Merriam-Webster
    Cassava Cassava, also known as yuca or manioc, is a woody shrub native to South America that thrives in particularly in warmer regions such as Florida, Texas, and Southern California
  • 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
  • Unraveling the Mystery of Manioc: A Journey Through its Origins, Types . . .
    The most common types of manioc are sweet manioc and bitter manioc Sweet manioc has a sweeter, nuttier flavor and a softer texture, while bitter manioc has a more bitter taste and a firmer texture





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