Vegetable Nutrition

The vegetable nutrition is the whole of the processes which allow the vegetable to absorb in the ambient conditions and to assimilate the nutritive elements necessary to their various physiological functions : growth, development, reproduction…

The principal nutritive element intervening in the vegetable nutrition is the Carbone, drawn from the Carbonic gas of the Air by the plants Autotrophe S thanks to the process of the Photosynthèse. The chlorophyllian plants not , known as Allotrophe S or Hétérotrophe S depend on the autotrophic organizations for their carbonaceous nutrition.

The nutrition calls upon processes of absorption of Gaz and of solution S Minéral be either directly in water for the lower plants and the watery plants, or in the case of the vascular plants in the nutritive Solution of the ground by the roots or in the air by the Feuille S.

The roots, the stem and the sheets are the bodies of nutrition of the vascularized plants: they constitute the vegetative Appareil. By the hairs absorbents of its roots (the Radicelle S), the plant absorbs the solution of the ground, i.e. water and the rock salt, which constitute the crude sap (it happens that the roots join Champignon S for better absorbing the solution of the ground, one speaks then about Mycorhize).

By the sheets, where the Photosynthèse is carried out, the plant receives amino-acid and Sucre S which constitute the elaborate sap. Under the sheets, the Stomate S allow the evaporation of part of the Eau absorptive (dioxygene: O2) and the absorption of the Carbon dioxide (CO2). In the Stem, the two types of sap circulate: crude sap by the Xylème and the sap worked out by the Phloem.

Nutritive elements

The nutritive elements essential to the life of a plant subdivides into two category the macronutriments and the micronutriments.

Macronutriments

The macronutriments are characterized by their concentrations superior to 0.1% of the dry matter. One finds there the principal nutritive elements necessary to the nutrition of the plants, which are the Carbone, the Hydrogène, the Oxygène and the Azote. These four elements which constitute the Organic matter represent more than 90% on average of the Matière dries vegetable. Which one adds the elements used like Engrais and Amendement S which is: the Potassium, the Calcium, the Magnesium, the Phosphorus, as well as the Sulfur.

The three first macronutriments are drawn from the air and water. The nitrogen, although accounting for 78% of the atmospheric air, cannot be directly used by the plants which cannot, except for some Bactérie S and Algue S, to assimilate it that in mineral form, mainly in the form of Ion S Nitrate (NO3). That explains the importance of the nitrogenized Nutrition in vegetable nutrition and its addition like Engrais by the producers.

Micronutriments

The micronutriments called also Oligo-élément S are not exceeding the 0.01% of the dry matter. They are the Chlore, the Fer, the Bore, the Manganèse, the Zinc, the Cuivre, the Nickel, the Molybdène, etc the defect of some of these elements can determine diseases of deprives.

See:

vegetable hydrous Nutrition
vegetable mineral Nutrition
vegetable nitrogenized Nutrition
vegetable carbonaceous Nutrition

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