The nutritional commonalities of common vegetables include the following:
Nutrient requirements are large. Due to the short growing period of most of the vegetables, and the number of crops that are planted once a year, the amount of commercial vegetables per hectare is considerable, and there are quite a few nutrients taken from the soil. For this reason, vegetables require much more fertilizer per hectare than food crops.
Take away more nutrients. The vegetable is a non-transferred nutrient crop at harvest, and the nutrient content between the stem and leaf and edible organs has been at a relatively high level, making it able to adapt to the high fertility of the vegetable field, and at the same time requires a higher level of fertilization.
There are special needs for certain nutrients. Vegetable nitrate-like nitrogen has a large demand for potassium and calcium and is sensitive to boron deficiency and molybdenum deficiency.
Specifically, the nutritional characteristics of various types of vegetables: under the premise of balanced fertilization, leafy vegetables require more nitrogen, root vegetables need more phosphorus and potassium, fruit and vegetable types need more nitrogen and phosphorus. In addition, due to the high yields of vegetable crops, large amounts of fertilizers, and high economic returns, the investment of fertilizers is much more than that of fields.
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