Quinoa
| Facts |
| The taste |
Nutty, fresh |
| germination |
1 day |
| Growth until harvest |
1 to 3 days |
| Nitrogen requirements |
low - weak eater |
| pH range |
6.0 - 7.5 |
| Ec - area |
1.2 - 2.0 |
| Size |
up to 3 cm |
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| Cultivation |
| Soaking the seeds |
For 30 minutes |
| Growth medium |
- Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes available |
| Light |
Not necessary, dark germs |
| Germination temperature |
21°C |
| irrigation |
- Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry |
| Preferred system |
Ebb - flood systems |
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| Nutritional values per 100g |
| Calories |
368 kcal |
| Carbohydrates |
64g |
| Proteins |
14.1g |
| Fibers |
7g |
| Vitamin C |
8 mg |
| Potassium |
563 mg |
| Sodium |
5 mg |
| Calcium |
47 mg |
| Iron |
4.6 mg |
| Fat |
6.1g |
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Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 30 minutes
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water twice every day for 20 minutes and then turned so that air can circulate
5. After 1 to 3 days the sprouts are ready to harvest
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://www.flickr.com/photos/rusty_clark/7832948114
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