营养蔬菜

营养蔬菜营养蔬菜
  1. Lilliya正在接近足够掌握光而培育几乎不需要食物源的程度,只要进食少量极有营养的蔬菜来维系她的生物体。

    Lilliya is close to mastering light enough to foster little requirement for food source ; and eats only small amounts of vastly nutrient riche vegetable resources to sustain her biology .

  2. 西兰花和菜花都属于最有营养的蔬菜。

    Broccoli and cauliflower are among the most nutritious vegetables .

  3. 多功能营养型蔬菜无土栽培基质的特性研究

    Characteristics of functional and nutritious soilless culture substrate for vegetables

  4. 营养保健蔬菜汁制作

    Processing of Nutritive - health Vegetable juice

  5. 硅营养对蔬菜生理效应的研究进展

    Physiological Effects of Silicon in Vegetables

  6. 紫薯是一种高营养的蔬菜,富含多种生物活性物质,营养丰富,越来越成为国内外研究的热点之一。

    Purple sweet potato is a highly nutritious vegetable , riched in a variety of biologically active substances and nutrients . It has increasingly become one of the hotspots at home and abroad .

  7. 烟草钾素营养研究进展蔬菜钾素营养的研究现状与展望

    Studies of potassium nutrition in tobacco Advance of Research on Potassium Nutrition

  8. 但是这些营养丰富的蔬菜其实也是色彩丰富的。

    But these vegetables also come in more colorful versions .

  9. 氮素营养调控与蔬菜品质研究

    The Studies on Regulation of Nitrogen and Vegetable Quality

  10. 黄秋葵全身是宝,根、茎、叶、花、果皆可食用,既是营养丰富的蔬菜,又有药用保健效果。

    Okra is a nutrient-rich vegetable whose roots , stem , leaves , flower and fruits can be eaten .

  11. 反射仪-硝酸根试纸法快捷简便,是蔬菜氮素营养诊断和蔬菜硝酸盐含量监测的理想的现场速测技术。

    So the nitrate test-strip-reflectometer method could rapidly monitor the nitrate level of vegetables and soils in the field and market scene .

  12. 过犹不及:超级品尝师对花椰菜、甘蓝等营养丰富的蔬菜敬而远之,因为这些蔬菜的苦味在他们的嘴里都被放大了。

    Too sensitive for their own good : Supertasters turn up their noses at bitter but nutrient-rich veggies such as broccoli and kale .

  13. 例如,多吃富含微量营养素的蔬菜水果,可以提升免疫系统的功能,增加身体抵抗力,预防传染病。

    For example , diets rich in fruit and vegetables , which contain immune-system boosting micronutrients , enhance the body 's natural defenses against infectious disease .

  14. 发展无污染、安全、优质、营养的绿色蔬菜生产是社会和经济发展的需要,也是维护人类健康,保护环境,发展持续农业的当务之急。

    The development of clean , safe , high-quality , nutritious green vegetable production is the need of social and economic development , but also to safeguard human health , environmental protection , development of sustainable agriculture .

  15. 本研究的主要目的就是希望在对沼液成分分析的基础上将沼液配制成水培蔬菜的营养液栽培蔬菜,一方面可以处理沼气发酵残留物,另一方面节约水培栽培成本。

    The main purpose of the research is to use biogas slurry as nutrient solution of vegetables after the liquid component analysis . On one hand , we can deal with biogas residue , on the other hand we can reduce hydroponic cultivation cost .

  16. 旨在为沼肥的安全应用提供一定的理论及实践依据,并为低硝酸盐、高营养品质的蔬菜生产筛选优质肥料和优化施肥组合提供科学依据。

    Which is aimed at providing the basis of the theories and practices for the safety applications and providing the science basis of choose the excellent soil fertility and optimizing the combination of fertilizer for producing innocuous of the low nitrate and high nourishment quality .

  17. 人体所需要的许多营养都来自于蔬菜。

    A lot of nutrition needed by human come from the vegetable .

  18. 泡菜是一种既营养又卫生的蔬菜加工品。

    The pickles is a kind of since again sanitary vegetable in nourishment finished goods .

  19. 蔬菜是人们生活中必不可少的,发展安全、优质营养的无公害蔬菜是我国蔬菜发展的方向。

    Vegetables are essential to peoples lives , and safe , nutritious and high-quality green vegetables are the development trend .

  20. 人们例行公事般的吃些高密度营养的食物就像蔬菜,水果,然而谷类却偏少。

    People who routinely ate a variety of nutrient-dense foods such as vegetables , fruits , and whole grains tended to be lean .

  21. 如何通过营养调控措施提高蔬菜中钙含量和人体可吸收钙含量,对于提高蔬菜的商品价值和增强人们的体质都有重要的意义。

    How to improve the calcium which is contented by vegetable and is absorbed by the living . That has vital signification to improve the value of the vegetable and to strengthen the people .

  22. 介绍了蔬菜硝酸盐的累积机制和特点,综述了国内外针对无土栽培条件下通过营养液调控降低蔬菜硝酸盐累积的研究进展,在此基础上提出了今后的研究方向。

    Nitrate accumulation characteristics and mechanism were briefly introduced in the paper , the progress of nitrate control through nutrient solution and environmental factors were discussed , and the suggestion for future work was put forward as well .