Millet
| Facts |
| The taste |
Mild, sweet |
| Germination |
1 to 2 days |
| Growth until harvest |
3 days |
| Nitrogen requirements |
high - heavy feeder |
| pH range |
6.0 - 7.0 |
| Ec - area |
1.2 - 1.6 |
| Size |
up to 3 cm |
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| Cultivation |
| Soaking the seeds |
for 6 to 12 hours |
| Growth medium |
- Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes available |
| Light |
not necessary |
| 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 |
378 kcal |
| Carbohydrates |
72.9g |
| Proteins |
11g |
| Fibers |
8.5g |
| Vitamin C |
0 mg |
| Sodium |
5 mg |
| Potassium |
195 mg |
| Calcium |
8 mg |
| Iron |
3 mg |
| Fat |
4.2g |
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Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2.Soak for 6 to 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. After 3 days they are ready to harvest and can be harvested
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Picture: https://commons.wikimedia.org/wiki
Context:
ID: 455
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