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a type of edible legume characterized by its round shape and nutty flavor
ひよこ豆, ガルバンゾ
the small, triangular nut produced by the beech tree, known for its smooth outer shell and delicate, edible kernel
ブナの実, ブナのナッツ
a legume with edible seeds, commonly used in various culinary dishes, known for its mild flavor and nutritional valuet
ハトムギ, エンドウ豆
a type of plant in the legume family that is high in protein and used in a variety of foods such as tofu and soy milk
大豆, ソバ
a small, drought-tolerant legume known for its nutty flavor and nutritional value
蛾豆, モスビーンズ
a small, reddish-brown legume known for its slightly sweet flavor and versatile use in both savory and sweet dishes
あずき, 小豆
a small, green legume with a tender texture and a slightly nutty flavor
ムング豆, 緑豆
a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.
レンズ豆
a large, flat legume with a buttery texture and a slightly earthy flavor
ソラマメ, ファバビーンズ
a large flat bean that is green in color and comes in a pod, eaten raw or cooked
そら豆, 大豆
a long and slender legume that resembles asparagus in appearance and taste
アスパラガスビーン, アスパラビーンズ
a legume with a distinctive cream-colored skin and a small black mark resembling an eye
黒目エンドウ豆, ブラックアイピー
a long brown edible pod with a sweet chocolatey flavor that grows on a small evergreen tree
キャロブ
a variety of legume with a distinctive kidney shape and a robust, nutty flavor
キドニービーンズ, 赤インゲン
a variety of legume with a speckled appearance and a creamy texture when cooked
ピントビーンズ, ぶち豆
a type of legume derived from dried peas that have been split in half for cooking purposes
スプリットピー
a tropical seed pod that bears very acidic and brown fruits, used in Asian cuisine
タマリンド
a legume with edible pods that have distinctive wing-like protrusions along their length
翼豆, ウイングドビーンズ
a variety of edible pod pea that can be eaten whole, including the crunchy and sweet pod along with the peas inside
スナップエンドウ, スナップピー
a small, shiny, and black-colored bean that has a somewhat oval shape and is commonly used in Latin American, Caribbean, and Asian cuisine
黒豆, 黒い豆
a variety of legume with creamy-colored seeds that have a mild flavor and a smooth, buttery texture
白い豆, 白インゲン
a small, white legume commonly used in soups, stews, and baked bean dishes
ネイビービーンズ, 白い豆
a legume with a red and white shell, prized for its creamy texture and nutty taste in culinary applications
クランベリービーンズ, クランベリー豆
a small, black bean with a dense and meaty texture, commonly used in Latin American cuisine
カメ豆, カメの豆
