1·So vegetable soybean Jinqiu was thought to be a new variety promising for extension.
因此可以认为锦秋是有希望推广的菜用大豆新品种。
2·The edible quality of vegetable soybean consists of sweetness, flavor, texture and taste.
衡量食味的主要品质指标有甜味、质地、香味和鲜味等。
3·Based on these criteria, 4 soybeans were identified as promising vegetable soybean varieties.
综合分析各品种，从中筛选出了4 个有苗头的菜用大豆新品种（系）。
4·Vegetable soybean and processing soybean products with high protein are very popular in Zhejiang and surrounding areas.
浙江省及其周边地区喜食毛豆和大豆加工制品，该地区大豆食用消费量较大。
5·The experiment studied on the relationship between culture techniques and soluble sugar content in fruit of vegetable soybean.
本试验对菜用大豆栽培技术与果荚可溶性糖含量的关系作了初步研究。
6·Hereditary potency of agronomic characters and nutritional characteristics were analyzed according to 15 vegetable soybean varieties at the podding stage.
对15个菜用大豆品种鲜荚采摘期的农艺性状及品质性状的遗传潜力进行了研究。
7·Results showed that it is important to select certain spring vegetable variety with fitting market requirement and environment condition in order to develop vegetable soybean production.
菜用春大豆首先要选择菜用大豆专用类型，并综合考虑市场需求和栽培条件来确定理想品种。
8·Polyunsaturated fats, which are typically of vegetable origin, have the opposite effect; thus corn, safflower, soybean and sesame oils tend to lower the level of potentially dangerous LDL.
多元不饱和脂肪主要存在于未加工的蔬菜里，它有着与上相反的功效；像玉米、红花、黄豆和芝麻油都含有较低的LDL。
9·On the other hand, we love Fried broccoli — just the flowering green vegetable Fried in soybean oil, sometimes with an added hit of chili.
另一方面，我们喜欢油炸西兰花——在大豆油中炸这种开花的绿色蔬菜，有时还加上一些辣椒。
10·Being a good resource of vegetable protein, soybean is of highly nutritive value.
大豆是优质的植物蛋白资源，具有很高的营养价值。