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  • adj

Words related to sprouted

(of growing vegetation) having just emerged from the ground

References in periodicals archive ?
Despite marketing claims that sprouted grains are a superior feed, University of Maryland extension specialist Susan Schoenian reports that, after many trials with many species in many countries, no consistent advantage has been proven.
Not only are sprouted grains (which are inherently whole grain) tastier than traditional whole grains, they're also more nutritious.
Ascorbic acid was determined in the fresh sprouted samples by titrametric method which was based on the measurement of the extent to which 2-6 dichlorophenol-indophenol solution was decolorized by ascorbic acid in sample extracts and standard ascorbic acid solutions (A.
At the beginning of the month, the UK's FSA advised consum ers not to eat any raw sprouts, leading to many ready-to-eat sprouted seed products being taken off retailer shelves.
Navitas Naturals Sprouted Flax or Chia Powder (www.
An evaluation of records correlated the outbreak with the distribution of sprouts from a seed shipment that arrived at the facility on January 13, and last sprouted on February 13.
When sprouted, whole grains are converted into living food with more vital nutrients that can be absorbed by the body.
If you love peas fresh from the garden, sprouted peas are a must because they are equally delicious.
However, once the seeds sprouted, the baldness of the ground determined what happened next.
CONSUMERS are warned not to eat certain batches of sprouted alfalfa after tests revealed they may be contaminated with salmonella.
Once the seeds have sprouted, they can be stored in the refrigerator for up to a week without losing their freshness.
Seeds may be reared, harvested, milled, and sprouted locally or shipped globally to sprout growers; bacterial contamination may occur at any point in this chain (5).
Tilia americana and Quercus rubra produced the greatest amount of stem dry weight after five years of growth; Acer saccharum and Betula alleghaniensis (which sprouted at a frequency of only 11%) produced the least.
The research, which is being conducted with the sprouted seeds of broccoli, radish, alfalfa and mung bean, could lead to new and more effective tactics for thwarting Salmonella not only in sprouts, but in other fresh produce, and perhaps even in meat and poultry.
In the United States, the delicious, sprouted seeds of red clover, broccoli, wheat, radish, soybean, mung bean, alfalfa, and other vegetables or grains "are produced primarily by small operations," says Charkowski.