Pitaya
| Facts |
| The taste |
Mild, fresh, tangy |
| germination |
3 to 4 days |
| Growth until harvest |
8 days |
| Nitrogen requirements |
low - weak eater |
| pH range |
6.0 - 7.0 |
| Ec - area |
1.2 - 2.1 |
| Size |
up to 5 cm |
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| Cultivation |
| Soaking the seeds |
for 2 hours |
| Growth medium |
- Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes available |
| Light |
indirect light from the third day |
| Germination temperature |
21°C |
| irrigation |
- Flood and drain 1 to 2 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 |
57 kcal |
| Carbohydrates |
12g |
| Proteins |
0.7g |
| Fibers |
2.1g |
| Vitamin C |
0 mg |
| Sodium |
0 mg |
| Potassium |
0 mg |
| Calcium |
7 mg |
| Iron |
0.3 mg |
| Fat |
1.1g |
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Steps of cultivation
1. First wash the seeds briefly and then soak them in cold water for 2 hours
2. After soaking, let the seeds drain for 24 hours and then transfer them to the sprouting container of your choice
3. The sprouts must be soaked in water for 10 minutes once or twice every day and then turned to allow air to circulate
4. The seeds sprout after 4 days and are ready to harvest after a maximum of 8 days
5. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
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