nutritive value

基本解釋

The reality is that oils are extremely low in terms of nutritive value.
事實(shí)上，油脂在營養(yǎng)學(xué)上的價值是十分低的。
During its long descent, this organic matter may be eaten, excreted, and decomposed, drastically reducing its nutritive value.
在下降的過程中，這些有機(jī)物質(zhì)可能會被喫掉、排出和分解，這樣一來其營養(yǎng)價值就大大的降低了。
While the longer baking time breaks down some nutritive value, minerals and vitamins stay in the casserole, and veggies make a moister meat loaf.
雖然長時間的烘烤會使一些營養(yǎng)成分分解，但鑛物質(zhì)和維生素仍然畱在烤磐裡，而且蔬菜還會使肉排變得多汁柔嫩。

In addition, they are producing fewer nuts and seeds, which are of declining nutritive value.
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營養(yǎng)價值
With high nutritive value and better flavor, it is popularly consumed by people.
由於營養(yǎng)價值高、味道鮮美,深受消費(fèi)者歡迎。
營養(yǎng)成分
So silages can preserve nutritive value of fresh forage better than haysand raise the ratio of the forage utilization.4.
因此，青貯比風(fēng)乾能更好的保存青綠飼料的營養(yǎng)成分，同時也提高了飼料的利用率。
利用價值

營養(yǎng)價值
Sometimes, A. frigida was used as substitunte of A. capillaries and favourable nutritive value forage for livestocks in grazing areas.
有時冷蒿還做“茵陳”的代用品。在牧區(qū)爲(wèi)牲畜營養(yǎng)價值良好的飼料。
化學(xué)
營養(yǎng)值