NOMBRE | food | pocha, alubia, faba, frijól, haba, habichuela, judía | any of various edible seeds of plants of the family Leguminosae used for food |
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food | pocha | white-seeded bean | |
food | pocha | mottled or spotted bean of southwestern United States |
Sentido | Any of various edible seeds of plants of the family Leguminosae used for food. | |
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Sinónimos | alubia, faba, frijól, haba, habichuela, judía | |
Específico | alubia, haba, judía | Any of numerous beans eaten either fresh or dried |
soja, soya | The most highly proteinaceous vegetable known | |
General | legumbre | The seedpod of a leguminous plant (such as peas or beans or lentils) |
Inglés | bean, edible bean | |
Catalán | fava, fesol, mongeta |
Sentido | white-seeded bean; usually dried. | |
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General | alubia, haba, judía | Any of numerous beans eaten either fresh or dried |
Inglés | navy bean, pea bean, white bean |
Sentido | mottled or spotted bean of southwestern United States; usually dried. | |
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General | alubia, haba, judía | Any of numerous beans eaten either fresh or dried |
Inglés | pinto bean |
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