Foods and nutrients. Essential Nutrients for the Body
Human food contains the main nutrients: proteins, fats, carbohydrates; vitamins, microelements, macronutrients. Since our whole life is a metabolism in nature, for a normal existence, an adult must eat three times a day, replenishing his "reserve" of nutrients.
In the body of a living person, the processes of oxidation (combination with oxygen) of various nutrients are continuously going on. Oxidation reactions are accompanied by the formation and release of heat necessary to maintain the vital processes of the body. Thermal energy provides the activity of the muscular system. Therefore, the harder the physical labor, the more food the body requires.
The energy value of food is usually expressed in calories. A calorie is the amount of heat required to heat 1 liter of water at 15°C by one degree. The calorie content of food is the amount of energy that is formed in the body as a result of the assimilation of food.
1 gram of protein, when oxidized in the body, releases an amount of heat equal to 4 kcal; 1 gram of carbohydrates = 4 kcal; 1 gram of fat = 9 kcal.
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Proteins support the basic manifestations of life: metabolism, muscle contraction, nerve irritability, the ability to grow, expand, and think. Proteins are found in all tissues and body fluids, being their main part. The composition of proteins includes a variety of amino acids that determine the biological significance of a protein.
Non-essential amino acids are formed in the human body. Essential amino acids enter the human body only with food. Therefore, for the physiologically complete life of the body, the presence of all essential amino acids in food is necessary. A dietary deficiency of even one essential amino acid leads to a decrease in the biological value of proteins and can cause protein deficiency, despite a sufficient amount of protein in the diet. The main supplier of essential amino acids: meat, milk, fish, eggs, cottage cheese.
The human body also needs plant proteins, which are found in bread, cereals, vegetables - they include non-essential amino acids. Products containing animal and vegetable proteins provide the body with substances that are necessary for its development and vital activity.
The body of an adult should receive approximately 1 gram of protein per 1 kg of total weight. It follows that the "average" adult weighing 70 kg should receive at least 70 g of protein per day (55% of the protein should be of animal origin). With heavy physical exertion, the body's need for protein increases.
Proteins in the diet cannot be replaced by any other substances.
Fats
Fats surpass the energy of all other substances, participate in recovery processes, being a structural part of cells and their membrane systems, serve as solvents for vitamins A, E, D, and contribute to their absorption. Also, fats contribute to the development of immunity and help the body to keep warm.
Lack of fat leads to disruption of the central nervous system, changes in the skin, kidneys, organs of vision.
The composition of fats contains polyunsaturated fatty acids, lecithin, vitamins A, E. The average need for an adult in fat is 80-100 g per day, including vegetable fat - 25..30 g.
Due to fat in food, a third of the daily energy value of the diet is provided; There are 37 g of fat per 1000 kcal.
Fats are found in sufficient quantities in the brain, heart, eggs, liver, butter, cheese, meat, lard, poultry, fish, milk. Especially valuable are vegetable fats that do not contain cholesterol.
Carbohydrates
Carbohydrates are the main source of energy. Carbohydrates account for 50-70% of the daily caloric intake. The need for carbohydrates depends on the energy consumption of the body.
The daily requirement for carbohydrates for an adult engaged in mental or light physical labor is 300-500 g / day. In people engaged in heavy physical labor, the need for carbohydrates is much higher. In obese people, the energy content of the diet can be reduced by the amount of carbohydrates without compromising health.
Bread, cereals, pasta, potatoes, sugar (net carbohydrate) are rich in carbohydrates. An excess of carbohydrates in the body disrupts the correct ratio of the main parts of food, thereby disrupting the metabolism.
vitamins
Vitamins are not energy providers. However, they are necessary in small amounts to maintain the normal functioning of the body, regulating, directing and accelerating metabolic processes. The vast majority of vitamins are not produced in the body, but come from outside with food.
With a lack of vitamins in food, hypoavitaminosis develops (more often in winter and spring) - fatigue increases, weakness, apathy are observed, efficiency decreases, body resistance decreases.
The actions of vitamins in the body are interconnected - the lack of one of the vitamins entails a metabolic disorder of other substances.
All vitamins are divided into two groups: water soluble vitamins And fat soluble vitamins.
Fat soluble vitamins- vitamins A, D, E, K.
Vitamin A- affects the growth of the body, its resistance to infections, it is necessary to maintain normal vision, the condition of the skin and mucous membranes. Vitamin A is rich in fish oil, cream, butter, egg yolk, liver, carrots, lettuce, spinach, tomatoes, green peas, apricots, oranges.
Vitamin D- promotes the formation of bone tissue, stimulates the growth of the body. Lack of vitamin D in the body leads to disruption of the normal absorption of calcium and phosphorus, causing rickets. Vitamin D is rich in fish oil, egg yolk, liver, fish roe. There is little vitamin D in milk and butter.
Vitamin K- participates in tissue respiration, blood clotting. Vitamin K is synthesized in the body by intestinal bacteria. The reason for the lack of vitamin K are diseases of the digestive system or the use of antibacterial drugs. Vitamin K is rich in tomatoes, green parts of plants, spinach, cabbage, nettles.
Vitamin E(tocopherol) affects the activity of the endocrine glands, the metabolism of proteins, carbohydrates, provides intracellular metabolism. Vitamin E favorably affects the course of pregnancy and fetal development. Vitamin E is rich in corn, carrots, cabbage, green peas, eggs, meat, fish, olive oil.
Water Soluble Vitamins- vitamin C, B vitamins.
Vitamin C(ascorbic acid) - actively participates in redox processes, affects carbohydrate and protein metabolism, increases the body's resistance to infections. Vitamin C is rich in rose hips, black currants, chokeberries, sea buckthorn, gooseberries, citrus fruits, cabbage, potatoes, leafy vegetables.
To the group vitamins B includes 15 independent vitamins, soluble in water, which take part in the metabolic processes in the body, the process of hematopoiesis, play an important role in carbohydrate, fat, water metabolism. B vitamins are growth promoters. Brewer's yeast, buckwheat, oatmeal, rye bread, milk, meat, liver, egg yolk, green parts of plants are rich in B vitamins.
Microelements and macroelements
Minerals are part of the cells and tissues of the body, are involved in a variety of metabolic processes. Macronutrients are needed by the body in relatively large quantities: calcium, potassium, magnesium, phosphorus, chlorine, sodium salts. Trace elements are needed in very small quantities: iron, zinc, manganese, chromium, iodine, fluorine.
Iodine is found in seafood, cereals, yeast, legumes, and liver are rich in zinc; copper and cobalt are found in beef liver, kidneys, egg yolk, honey. Berries and fruits contain a lot of potassium, iron, copper, phosphorus.
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First of all, you need to know that all foods are made up of nutrients or nutrients that are absorbed by the body. Nutrients provide the vital activity of the human body. , water, - all this relates to nutrients. They are the most important food components for human health.
The body breaks down nutrients before using them. The digested enzymes are then absorbed through the walls of the digestive tract and into the bloodstream. Substances such as proteins, fats and carbohydrates provide fuel to the body in the form of calories. Therefore, they are called "energy nutrients".
Nutrients that do not provide the body with energy - minerals, water, fiber, vitamins- are no less important for the body than "fuel". These are "construction and consumables".
Protein is essential for the growth of all tissues and their repair. Protein helps in the production of antibodies, hormones, enzymes. For all chemical reactions occurring in the body, these substances are necessary. Foods such as meat, fish, poultry, legumes, nuts, eggs and dairy products are the main sources of protein.
Carbohydrates are divided into 2 types. Monosaccharides - simple carbohydrates and sugars; and polysaccharides, complex carbohydrates found in whole grains, vegetables, fruits, nuts, and berries.
Fiber, which performs the functions of a "cleaner" in the body and is the main "food" for beneficial intestinal microflora, also belongs to complex carbohydrates.
Fats are "protectors", they protect the organs, giving them energy; help to absorb some vitamins and save the body from colds. Fats are divided into three types: saturated, monounsaturated and polyunsaturated.
Saturated fats can be found in meat, coconut oil, and dairy foods.
Monounsaturated fats- in olives and peanuts.
Polyunsaturated fats are found in corn, sesame, cottonseed and other vegetable oils, as well as in soybeans.
Minerals and vitamins the body receives from food. The body does not produce these substances on its own and therefore must obtain them from food. Some minerals are necessary for a person in negligible amounts (microelements), while others are calculated in more impressive numbers - ml and gr (macroelements).
Vitamins are considered essential substances for the maintenance of the body. But nutrition experts are increasingly saying that the natural vitamins found in natural foods really "work". There are no pure vitamins in nature! Each vitamin is "accompanied" by a complex biological complex, which contributes to its absorption by the body.
Fiber, another biologically important nutrient that the human body needs. Fiber is an indigestible part of plant foods - dietary fiber, complex carbohydrates. Fiber-rich foods reduce the risk of developing gastrointestinal diseases and help maintain a healthy cardiovascular system. Fiber can also reduce the risk of breast and colon cancer. Dietary fiber helps the body cleanse itself of harmful and toxic substances, while complex carbohydrates are "food" for the intestinal microflora, on the well-being of which the health of the body and its immunity depend.
Water is an indispensable component of the life of the body. Water is an excellent medium for the dissolution and transport of both organic and inorganic substances; and metabolic reactions. The process of digestion and absorption of nutrients into the blood takes place in a liquid medium. Waste products are excreted from the body with the help of water. Most body functions are carried out thanks to water. The lack of water in the body gradually leads to disruption of the work of all internal organs. Brain cells are the most sensitive to lack of water. Brain cells are constantly removing toxic products that appear as a result of their activity.
Nutrients - carbohydrates, proteins, vitamins, fats, trace elements, macronutrients- Found in food. All these nutrients are necessary for a person to be able to carry out all life processes. The content of nutrients in the diet is the most important factor for compiling a diet menu.
In the body of a living person, the processes of oxidation of all kinds never stop. nutrients. Oxidation reactions occur with the formation and release of heat, which a person needs to maintain life processes. Thermal energy allows the muscular system to work, which leads us to the conclusion that the harder the physical labor, the more food is required for the body.
The energy value of foods is determined by calories. The calorie content of foods determines the amount of energy received by the body in the process of assimilation of food.
1 gram of protein in the process of oxidation gives an amount of heat of 4 kcal; 1 gram of carbohydrates = 4 kcal; 1 gram of fat = 9 kcal.
Nutrients are proteins.
Protein as a nutrient necessary for the body to maintain metabolism, muscle contraction, nerve irritability, the ability to grow, reproduce, and think. Protein is found in all tissues and body fluids and is an essential element. A protein consists of amino acids that determine the biological significance of a protein.
Non-essential amino acids formed in the human body. Essential amino acids a person receives from the outside with food, which indicates the need to control the amount of amino acids in food. A dietary deficiency of even one essential amino acid leads to a decrease in the biological value of proteins and can cause protein deficiency, despite a sufficient amount of protein in the diet. The main source of essential amino acids are fish, meat, milk, cottage cheese, eggs.
In addition, the body needs vegetable proteins contained in bread, cereals, vegetables - they provide essential amino acids.
Approximately 1 g of protein per 1 kilogram of body weight should enter the body of an adult every day. That is, an ordinary person weighing 70 kg per day needs at least 70 g of protein, while 55% of all protein should be of animal origin. If you exercise, then the amount of protein should be increased to 2 grams per kilogram per day.
Proteins in the right diet are indispensable for any other elements.
Nutrients are fats.
Fats as nutrients they are one of the main sources of energy for the body, participate in recovery processes, as they are a structural part of cells and their membrane systems, dissolve and help in the absorption of vitamins A, E, D. In addition, fats help in the formation of immunity and keeping the body warm .
An insufficient amount of fat in the body causes disturbances in the activity of the central nervous system, changes in the skin, kidneys, and vision.
Fat consists of polyunsaturated fatty acids, lecithin, vitamins A, E. An ordinary person needs about 80-100 grams of fat per day, of which vegetable origin should be at least 25-30 grams.
Fat from food gives the body 1/3 of the daily energy value of the diet; There are 37 g of fat per 1000 kcal.
The required amount of fat in: heart, poultry, fish, eggs, liver, butter, cheese, meat, lard, brains, milk. Vegetable fats, which contain less cholesterol, are more important for the body.
Nutrients are carbohydrates.
Carbohydrates,nutrient, are the main source of energy, which brings 50-70% of calories from the entire diet. The required amount of carbohydrates for a person is determined based on his activity and energy consumption.
On the day of an ordinary person who is engaged in mental or light physical labor, about 300-500 grams of carbohydrates are needed. With an increase in physical activity, the daily intake of carbohydrates and calories also increases. For full people, the energy intensity of the daily menu can be reduced due to the amount of carbohydrates without compromising health.
A lot of carbohydrates are found in bread, cereals, pasta, potatoes, sugar (net carbohydrate). An excess of carbohydrates in the body disrupts the correct ratio of the main parts of food, thereby disrupting metabolism.
Nutrients are vitamins.
vitamins,as nutrients, do not provide energy to the body, but still are the most important nutrients necessary for the body. Vitamins are needed to maintain the vital activity of the body, regulating, directing and accelerating metabolic processes. Almost all vitamins the body receives from food and only a few can be produced by the body itself.
In winter and spring, hypoavitaminosis can occur in the body due to a lack of vitamins in food - fatigue, weakness, apathy increase, efficiency and body resistance decrease.
All vitamins, according to their effect on the body, are interconnected - a lack of one of the vitamins leads to a metabolic disorder of other substances.
All vitamins are divided into 2 groups: water soluble vitamins And fat soluble vitamins.
Fat-soluble vitamins - vitamins A, D, E, K.
Vitamin A- is needed for the growth of the body, improving its resistance to infections, maintaining good vision, the condition of the skin and mucous membranes. Vitamin A comes from fish oil, cream, butter, egg yolk, liver, carrots, lettuce, spinach, tomatoes, green peas, apricots, oranges.
Vitamin D- is needed for the formation of bone tissue, growth of the body. A lack of vitamin D leads to a deterioration in the absorption of Ca and P, which leads to rickets. Vitamin D can be obtained from fish oil, egg yolk, liver, fish caviar. Vitamin D is still found in milk and butter, but just a little bit.
Vitamin K- Needed for tissue respiration, normal blood clotting. Vitamin K is synthesized in the body by intestinal bacteria. The lack of vitamin K appears due to diseases of the digestive system or the use of antibacterial drugs. Vitamin K can be obtained from tomatoes, green parts of plants, spinach, cabbage, nettles.
Vitamin E (tocopherol) is needed for the activity of the endocrine glands, the metabolism of proteins, carbohydrates, and intracellular metabolism. Vitamin E favorably affects the course of pregnancy and fetal development. Vitamin E is obtained from corn, carrots, cabbage, green peas, eggs, meat, fish, olive oil.
Water-soluble vitamins - vitamin C, B vitamins.
Vitamin C (ascorbic acid) - is needed for the redox processes of the body, carbohydrate and protein metabolism, increasing the body's resistance to infections. Vitamin C is rich in rose hips, black currants, chokeberries, sea buckthorn, gooseberries, citrus fruits, cabbage, potatoes, leafy vegetables.
Vitamin B group includes 15 water-soluble vitamins that take part in metabolic processes in the body, the process of hematopoiesis, play an important role in carbohydrate, fat, water metabolism. B vitamins stimulate growth. You can get B vitamins from brewer's yeast, buckwheat, oatmeal, rye bread, milk, meat, liver, egg yolk, green parts of plants.
Nutrients are micronutrients and macronutrients.
Nutrient Minerals are part of the cells and tissues of the body, participate in various metabolic processes. Macroelements are necessary for a person in relatively large quantities: Ca, K, Mg, P, Cl, Na salts. Trace elements are needed in small quantities: Fe, Zn, manganese, Cr, I, F.
Iodine can be obtained from seafood; zinc from cereals, yeast, legumes, liver; copper and cobalt are obtained from beef liver, kidneys, egg yolk, honey. Berries and fruits contain a lot of potassium, iron, copper, phosphorus.
The human body is very complex in composition. If you think about it, the head can go round from the number of its components and the chemical processes taking place inside. Some substances are synthesized within us from those already available, others come only with food. Let's take a look at what's what.
Nutrients (nutrients) come from food. In each product, their content is different, so it is important to understand that for the normal functioning of the body, you need to eat varied, consuming the right amount of nutrients .
For a better understanding, consider what classes nutrients are divided into.
Nutrients that we require in large quantities (tens of grams daily). These include:
Squirrels
The main building material in the human body. Animal protein is found in good amounts in meat, fish, chicken, eggs, dairy products; vegetable protein - in legumes, nuts and seeds.
Protein has a lot of functions, but in this topic we will consider only its building function.
Some of us strive to gain muscle mass. Here, of course, you can not do without. After injury to muscle fibers during training, their recovery is necessary. The process of protein synthesis starts in the body; accordingly, it is necessary to increase its intake with food. Why is it impossible to do with what was in the usual diet when building muscle mass? This is because our hair, nails, bones, skin, enzymes, etc. also consist of protein and most of the amino acids that come with food go to maintain their normal state and functioning.
If you want your hair, nails to grow quickly, wounds heal faster, bones grow together after fractures, just increase the amount of protein in the diet a little (within reasonable limits, of course, so that there are no problems with the kidneys and liver in the future) and you yourself are all feel.
Carbohydrates
The main nutritional source of energy. They are divided into simple and complex.
Simple (mono- and disaccharides) are carbohydrates with a simple structure. Very quickly and easily absorbed. These include all sweets, confectionery, fruits, honey, in general, everything that a sweet tooth loves.
Complex carbohydrates (polysaccharides) are carbohydrates with a complex branched structure. Supply the body with energy more slowly and evenly. Contained in various cereals, vegetables, pasta from durum varieties. They also include fiber, which is not digestible and does not carry any nutritional value, but helps the gastrointestinal tract; found in vegetables, bran and unprocessed foods.
Excess carbohydrates lead to the accumulation of both subcutaneous fat and visceral fat (enveloping internal organs), so for weight loss it is necessary to adjust mainly carbohydrate intake. If your goal is to gain muscle mass, then increasing the amount of proper carbohydrates will help you train more efficiently, replenish energy costs, which will naturally lead to better muscle development and further muscle growth.
Fats
Like carbohydrates, one of the main sources of energy, about 80% of energy is stored in fats. Fats include saturated and unsaturated fatty acids.
Saturated fatty acids are found in beef, lamb, pork fat, coconut and palm oils. Their biological value is low, because they are slowly digested, do not succumb to oxidation and enzymes, are slowly excreted from the body, create a load on the liver, negatively affect fat metabolism, and contribute to the development of atherosclerosis. Contained in fatty meat products, dairy products, fast food, confectionery. We still need a small part of them, because they are involved in the formation of hormones, the absorption of vitamins and various trace elements.
- Monounsaturated and polyunsaturated fatty acids are mainly found in vegetable fats (found in oils, nuts, seeds), as well as in oily fish. They are used by the body to form cell membranes, as a source of biological substances involved in tissue regulation processes, reduce the permeability and increase the elasticity of blood vessels, improve the condition of the skin, etc. These acids, especially polyunsaturated ones, are not synthesized in the body and must be supplied with food.
Excessive consumption of saturated fat should be strictly controlled to avoid health problems. It is worth adding polyunsaturated fatty acids to the diet daily (for example, in the form of flaxseed oil or fish oil) to improve overall health.
vitamins
From the Latin vita - "life". Currently, 13 vitamins are known and all of them are important. Only a small part of the vitamins is synthesized in the body, most of them must be supplied regularly and in sufficient quantities from the outside. Vitamins play an important role in many biological processes and support numerous functions. Despite the extremely low concentration of vitamins in tissues and a small daily requirement, a lack of their intake causes the development of dangerous pathological changes in all human tissues, and also causes disturbances in body functions, such as protective, intellectual, growth functions, etc.
Minerals
Currently, more than 30 mineral biologically significant elements are considered essential for human life. They are divided into microelements (contained in ultra-small amounts - less than 0.001%) and macroelements (there are more than 0.01% in the body). Nutrient deficiencies or any imbalance of macro- or micronutrients leads to serious health problems..
Summarize. The human body is a single entity. The lack of any nutrient brings the body out of balance and leads to various diseases, ailments and just problems that at first glance do not really bother. Therefore, when compiling, rely on the nutrient content of foods, see them in. Be beautiful and healthy!
Under natural conditions, each plant participates in the cycle of substances in nature. Earthworms, fungi, bacteria and insects living in the soil decompose dead organisms into their constituent elements. At the same time, important minerals necessary for plant nutrition are obtained. They are absorbed by the plant with the help of roots and are used as a building material for new cells.
When a plant dies, it is processed by insects and microorganisms living in the soil; the mineral compounds that made up its tissues decompose into its constituent elements and become available to other living organisms.
Houseplants are excluded from this cycle of substances, and therefore they have to be content only with those minerals that we provide them.
Since the volume of soil in a pot is not particularly large, it is quite common for plants to suffer from a lack or excess of nutrients.
Essential Nutrients
Usually, nutrients, depending on the needs of the plant, are divided into micro and macro elements.
Most of all, the plant needs macronutrients: nitrogen, phosphorus and potassium, as well as sulfur, magnesium and calcium. Trace elements include boron, iron, copper, manganese, molybdenum and zinc. Each element of mineral nutrition performs at least one, and sometimes several, important functions in the plant. Trace elements are needed by the plant in small quantities, but their deficiency negatively affects its viability.
The following is a list of the main nutrients and describes the functions that they perform in the plant body.
Nitrogen (N) It is considered the most important for the plant, because it is the main constituent of plant protein compounds. Nitrogen is necessary for the growth of leaves and shoots, as well as for the formation of green leaf cells (chlorophyll).
Phosphorus (P) Phosphorus affects the growth of roots, buds and buds. In addition, it is necessary for the ripening and coloring of flowers, fruits and seeds.
Potassium (K) This element is necessary primarily to maintain the water balance of the plant, because potassium helps to retain water in the cells. In addition, potassium increases the resistance of plants to pests and the ability to tolerate adverse conditions.
Sulfur (S) Just like nitrogen, it is a building material for the formation of plant protein compounds and chlorophyll. The latter also applies to one more element - Magnesium (Mg).
Calcium (Ca) increases the strength of plant tissues and, like potassium, helps to increase the endurance of the plant.
Signals indicating a lack or excess of minerals
Usually the plant receives enough nutrients if we remember to feed it regularly during the growth period, and we transplant perennials from time to time into new soil.
However, sometimes flower growers notice growth or color disturbances in their pets and cannot find the reason for this. Although they cannot detect any pests, they may use some special protective agent just in case.
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This chrysanthemum suffers from a lack of magnesium. |
However, all this does not eliminate the real reason, which lies in the malnutrition of the plant. Especially often in indoor plants, the following symptoms can be observed, indicating a lack or excess of minerals.
ABOUT nitrogen deficiency can be recognized by growth retardation: ornamental plants form very few new shoots. The leaves turn pale, become light green in color, reddish shades are also possible. First of all, this is manifested in older leaves, which fall prematurely in the next stage.
excess nitrogen manifests itself in the dark green color of the leaves and the porous soft tissue of the plant. Resistance to diseases and pests is reduced. If the flowers do not form or are pale in color, then we are talking about lack of phosphorus. In this case, often the lower, older leaves become dirty green, in addition, other colors may also be present in their color, from blue to red and purple. Young leaves remain small, and their tips are bent upwards.
plant suffering from lack of potassium becomes lethargic, especially on warm and sunny days. It remains small and squat, often the leaves turn pale at the edges and fall off. With a lack of potassium, the resistance of the plant to various diseases and pests decreases.
A typical sign that speaks of iron deficiency, is the so-called chlorosis of the leaves: their veins become dark green, and the leaf surface between them turns pale and acquires a yellowish tint. Especially often, plants suffer from iron deficiency when daylight hours decrease or when the soil acidity level decreases.
Soil acidity level
In connection with plant nutrition, it is also worth saying a few words about the level of soil acidity. Acidity refers to the ratio of acids and bases. For greater clarity, we introduce a scale from 1 to 14. At an acidity level of 7, the soil is considered neutral. If the pH is less than 7, then the soil is acidic; if it is higher, then it is alkaline.
The ability of plants to absorb nutrients depends on the level of soil acidity. They are best absorbed if the soil is slightly acidic or neutral (pH 5.5 to 7). If the pH value deviates in one direction or another, then the plant may show signs of a lack of nutrients, although they will be contained in the soil in the required amount.
The more lime is in the water for irrigation, the faster the soil acidity decreases (the pH value increases). The plant begins to turn yellow leaves (lack of nitrogen) or develops leaf chlorosis (lack of iron).
Especially often these signs appear in plants that prefer acidic soil. These include camellia (Camellia japonica), catleya (Cattleya labiata) and azalea (Rhododendron simsii). These plants thrive best if the pH=. When growing them, you can use special ammonium-containing mineral additives that increase the acidity of the soil or maintain it at the right level. We mean oxidizing additives.
In addition, we also recall that water for irrigation must be soft to prevent the accumulation of alkalis in the soil.
If you suspect that improper soil acidity is causing your plants to stun, check the pH value with a pH tester available from a flower or garden store.
The need of indoor plants for minerals
Plant nutrient requirements depend on a number of factors. It is especially high during the growth period, that is, from March to September.
Most plants during this period need to be fed at least once a week. The situation is different in winter, when each plant has its own feeding regimen. Plants wintering in a shaded or cool room are fed once every three to four weeks. Plants that have a dormant period in winter generally stop feeding. The need for various minerals varies greatly depending on the phase of plant development.
For a young plant, fertilizers with a high content of nitrogen are needed, which promotes the growth of stems and leaves. Later, during the flowering period, phosphorus-containing mineral supplements should be applied.
Potassium in a sufficiently large amount is always necessary for the plant, regardless of the phase of development.
Proper plant nutrition
During the growth period, top dressing should begin two to four weeks after purchase. If you planted the plant yourself, start feeding it only after the sprouts appear. At the same time, you have a choice between mineral and organic fertilizers. When using mineral fertilizers, nutrients are available to plants immediately. As for organic fertilizers, the nutrients contained in them are absorbed by the plant more slowly.
The most common organic fertilizers are compost and manure. However, they are more suitable for a garden or flower bed than for indoor plants. Homemade compost cannot be used to determine the mineral content, and this can easily lead to damage to sensitive houseplants due to improper feeding. Other organic fertilizers, such as horn shavings, bone and blood meal, guano, are best added to the soil when transplanting.
In specialized stores, you can buy organic fertilizers, which also contain microorganisms that have a beneficial effect on the composition of the soil and prevent excessive evaporation of water and the formation of a crust on the soil surface.
The easiest way to feed indoor plants is to use mineral fertilizers, because in this case the plant can get all the important nutrients in the right proportion.
Liquid mineral fertilizers
This is the most common way to feed plants. In this case, a concentrated nutrient solution is used that contains all the necessary micro and macro elements. There are special mixtures with a high nitrogen content - for ornamental plants. In contrast, for ornamental flowering plants, mixtures with a high content of phosphorus are used.
The method of applying this type of fertilizer is quite simple. The concentration of fertilizer should not be higher than that recommended on the package, even if your plants show symptoms that indicate a lack of nutrients. Too much fertilizer can damage tender roots.
Soluble mineral fertilizers in the form of salt
Tablets and sticks
This method of feeding is easier, but less accurate than those described above. Depending on the size of the pot and plant, a certain number of nutrient sticks or tablets are introduced into the soil.
The plant absorbs the minerals contained in them gradually, and the danger of oversaturation is reduced.
Special fertilizers
Some types of plants, such as cacti, bromeliads or orchids, have their own special feeding requirements. For such plants, special nutrient mixtures are commercially available.
Help in an emergency: feeding plants through the surface of the leaves
Plants, especially those suffering from a lack of minerals, can be fed through the surface of the leaves. This method is used, for example, when there is a lack of iron in the soil, when leaf chlorosis appears. Very often it is observed in bougainvilleas, hydrangeas, brunfels and citrus fruits. If the reason for this is an increased pH value, then applying liquid fertilizers to the soil will not help the matter, since the plant will not be able to absorb them.
In this case, we advise you to purchase an iron chelate (i.e., an iron chelate) in a specialized store. Dissolve it in water, and then spray the plant with this solution - preferably on some kind of washable surface, otherwise unsightly stains may remain. This method of feeding is recommended, first of all, for the plants mentioned above. In no case should you use it for plants that do not like when water gets on their leaves.
Newly rooted cuttings are very useful to feed through the surface of the leaves with nutrient mixtures with a high nitrogen content. However, feeding plants through the leaves is only an additional measure.
What to do with an excess of minerals?
With a slight excess of fertilizer, the plant may well cope on its own; just stop feeding for a while. At the same time, the soil must be constantly wetso that mineral salts do not damage the roots.
If the mineral content in the soil is much higher than normal, then you have two options: transplant the plant or flush the soil. Place the pot for a quarter of an hour under running water in the sink. The water should not be too cold and flow well through the drain hole. You can also submerge the pot in a bucket of water to about soil level and wait until all the soil is soaked with water. Then take out the pot and let the water drain.
Repeat this procedure several times.
danger signals
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Feeding rules
If the plant is in soil or a special soil mixture, it is not recommended to feed heavily. At some points, the plant simply does not need top dressing, at others, the amount of nutrients is determined by the size of the plant and the size of the pot. Most often they are fed simultaneously with watering during the period of growth or flowering. During the dormant period, the plant is not fed or the dose of fertilizer is reduced.
