# Agrodatabase/21 - Crop Prontuary - Data/Broccoli

| Broccoli | Units | Average | Range | Valuation |
| CLIMATE | _____ | _____ | _____ | _____ |
| TEMPERATURE | _____ | _____ | _____ | _____ |
| FROST plant | Cº | _____ | -8 /-10 | _____ |
| AIR TEMPERATURE - Zero vegetation | Cº | _____ | 4-5 | _____ |
| AIR TEMPERATURE - MAXIM | Cº | 25,0 | _____ | _____ |
| VEGETATIVE DEVELOPMENT | Cº | _____ | 15-18 | _____ |
| WATER | _____ | _____ | _____ | _____ |
| RESISTANCE TO THE DROUGHT | _____ | _____ | _____ | SENSITIVE |
| SOIL | _____ | _____ | _____ | _____ |
| PHYSICAL PROPERTIES SOIL | _____ | _____ | _____ | _____ |
| MEDIA - FRANC | _____ | _____ | _____ | PREFER |
| SOIL WATER | _____ | _____ | _____ | _____ |
| DRAINED | _____ | _____ | _____ | DEMANDING |
| PHYSICAL AND CHEMICAL PROPERTIES | _____ | _____ | _____ | _____ |
| PLANT tolerance to pH acid | _____ | _____ | _____ | SENSITIVE |
| pH optimal range | pH | _____ | 6-6,8 | _____ |
| dS/m affects crop | dS/m | 2,8 | _____ | _____ |
| SALINITY IN THE SOIL-TOLERANCE TO PLANT | _____ | _____ | _____ | TOLERANT |
| MATTER ORGANIC - HUMUS | _____ | _____ | _____ | DEMANDING |
| NUTRITIONAL ELEMENTS | _____ | _____ | _____ | _____ |
| COPPER-LACKS | _____ | _____ | _____ | MODERATELY |
| FERTILIZATION | _____ | _____ | _____ | _____ |
| N-EXTRACTIONS-UF / Ha | fu/ha | 225,0 | 150-300 | _____ |
| P-EXTRACTIONS-UF / Ha | fu/ha | 75,0 | 50-100 | _____ |
| K-EXTRACTIONS-UF / Ha | fu/ha | 225,0 | 150-300 | _____ |
| Ca-EXTRACTIONS-UF / Ha | fu/ha | 150,0 | _____ | _____ |
| Mg-EXTRACTIONS-UF / Ha | fu/ha | 22,0 | 15-30 | _____ |
| N-EXTRACTIONS-UF / Tons | fu/tm | 11,3 | _____ | _____ |
| P-EXTRACTIONS-UF / Tons | fu/tm | 3,8 | _____ | _____ |
| K-EXTRACTIONS-UF / Tons | fu/tm | 11,3 | _____ | _____ |
| Ca-EXTRACTIONS-UF / Tons | fu/tm | 7,5 | _____ | _____ |
| Mg-EXTRACTIONS-UF / Tons | fu/tm | 1,0 | _____ | _____ |
| NITROGEN-preSOWING | % | _____ | 1/3 | _____ |
| NITROGEN-DEVELOPMENT PLANT | % | _____ | 2/3 | _____ |
| NITROGEN-development PLANTA-n º contributions | nº | _____ | 1-3 | _____ |
| PHOSPHORUS-preSOWING | % | 100,0 | _____ | _____ |
| POTASSIUM-preSOWING | % | 100,0 | _____ | _____ |
| TECHNIQUES OF CULTIVATION | _____ | _____ | _____ | _____ |
| SEEDING-PLANTING | _____ | _____ | _____ | _____ |
| furrow, DISTANCE LINES | m | 0,6 | 0,5-0,8 | _____ |
| furrow, distance PLANTS cm | m | 0,4 | _____ | _____ |
| HARVESTING WORK | _____ | _____ | _____ | _____ |
| AVERAGE production tonnes / has. | ton/ha | 11,0 | 10-30 | _____ |
| TIME INTER-COLLECTED | days | _____ | 2-3 | _____ |
| POSTHARVEST-MARKETING | _____ | _____ | _____ | _____ |
| TEMPERATURE OF STORAGE | Cº | 0,0 | _____ | _____ |
| STORAGE HUMIDITY % | % | 95,0 | _____ | _____ |
| COMPOSITION FOOD | _____ | _____ | _____ | _____ |
| Water-Fresh product | gr | 89,0 | _____ | _____ |
| Dry matter-Fresh produce | gr | 11,0 | _____ | _____ |
| ENERGY-Fresh product | kcal | 34,0 | _____ | _____ |
| POWER-dry matter | kcal | 309,1 | _____ | _____ |
| Carbohydrates-Fresh produce | gr | 6,6 | _____ | _____ |
| Carbohydrates-Dry matter | % | 60,4 | _____ | _____ |
| SUGAR-Fresh product | gr | 1,7 | _____ | _____ |
| SUGAR-Dry matter | % | 15,5 | _____ | _____ |
| Dietary fiber-Fresh product | gr | 2,6 | _____ | _____ |
| Dietary fiber-Dry matter | % | 23,6 | _____ | _____ |
| FATS-Fresh product | gr | 0,4 | _____ | _____ |
| FATS-Dry matter | % | 3,6 | _____ | _____ |
| PROTEINS-Fresh product | gr | 2,8 | _____ | _____ |
| PROTEINS-Dry matter | % | 25,5 | _____ | _____ |