# Agrodatabase/21 - Crop Prontuary - Data/Spinach

| Spinach | Units | Average | Range | Valuation |
| CLIMATE | _____ | _____ | _____ | _____ |
| TEMPERATURE | _____ | _____ | _____ | _____ |
| GERMINATION - MAXIM | Cº | 26,0 | _____ | _____ |
| FROST plant | Cº | _____ | _____ | TOLERANT |
| AIR TEMPERATURE - Zero vegetation | Cº | 5,0 | _____ | _____ |
| TEMPERATURE - optimize GERMINATION | Cº | 15,0 | _____ | _____ |
| VEGETATIVE DEVELOPMENT | Cº | _____ | 15-18 | _____ |
| WATER | _____ | _____ | _____ | _____ |
| RESISTANCE TO THE DROUGHT | _____ | _____ | _____ | SENSITIVE |
| SOIL | _____ | _____ | _____ | _____ |
| PHYSICAL PROPERTIES SOIL | _____ | _____ | _____ | _____ |
| MEDIA - FRANC | _____ | _____ | _____ | PREFER |
| POROSITY-airy | _____ | _____ | _____ | PREFER |
| deep soils | _____ | _____ | _____ | PREFER |
| SOIL WATER | _____ | _____ | _____ | _____ |
| DRAINED | _____ | _____ | _____ | PREFER |
| swamped | _____ | _____ | _____ | SENSITIVE |
| PHYSICAL AND CHEMICAL PROPERTIES | _____ | _____ | _____ | _____ |
| PLANT tolerance to pH acid | _____ | _____ | _____ | SENSITIVE |
| pH optimal range | pH | _____ | 6-6,8 | _____ |
| dS/m affects crop | dS/m | 2,0 | _____ | _____ |
| SALINITY IN THE SOIL-TOLERANCE TO PLANT | _____ | _____ | _____ | MODERATELY |
| alkalinity IN THE SOIL-TOLERANCE TO PLANT | _____ | _____ | _____ | SENSITIVE |
| MATTER ORGANIC - HUMUS | _____ | _____ | _____ | DEMANDING |
| NUTRITIONAL ELEMENTS | _____ | _____ | _____ | _____ |
| FERTILITY | _____ | _____ | _____ | DEMANDING |
| manganese-LACKS | _____ | _____ | _____ | SENSITIVE |
| COPPER-LACKS | _____ | _____ | _____ | SENSITIVE |
| molybdenum-LACKS | _____ | _____ | _____ | SENSITIVE |
| BORON-LACKS | _____ | _____ | _____ | MODERATELY |
| FERTILIZATION | _____ | _____ | _____ | _____ |
| N-EXTRACTIONS-UF / Ha | fu/ha | 95,0 | _____ | _____ |
| P-EXTRACTIONS-UF / Ha | fu/ha | 35,0 | _____ | _____ |
| K-EXTRACTIONS-UF / Ha | fu/ha | 100,0 | _____ | _____ |
| N-EXTRACTIONS-UF / Tons | fu/tm | 4,8 | _____ | _____ |
| P-EXTRACTIONS-UF / Tons | fu/tm | 1,8 | _____ | _____ |
| K-EXTRACTIONS-UF / Tons | fu/tm | 5,0 | _____ | _____ |
| fertilizer N-medium (Kg-UF/Ha) | fu/ha | 75,0 | _____ | _____ |
| fertilizer P-medium (Kg-UF/Ha) | fu/ha | 40,0 | _____ | _____ |
| fertilizer K-medium (Kg-UF/Ha) | fu/ha | 115,0 | _____ | _____ |
| fertilizer N-medium (Kg-UF/Tons) | fu/tm | 3,0 | _____ | _____ |
| fertilizer P-medium (Kg-UF/Tons) | fu/tm | 1,5 | _____ | _____ |
| fertilizer K-medium (Kg-UF/Tons) | fu/tm | 4,5 | _____ | _____ |
| TECHNIQUES OF CULTIVATION | _____ | _____ | _____ | _____ |
| SEEDING-PLANTING | _____ | _____ | _____ | _____ |
| SEEDS-WEIGHT (Gr / 1000 SEEDS) | gr | 9,5 | _____ | _____ |
| N °-SEEDS/GR. | seeds/gr | 115,0 | _____ | _____ |
| SEED germination capacity years | years | 4,0 | _____ | _____ |
| GERMINATION, COLD TEMPERATURE | weeks | 3,0 | _____ | _____ |
| furrow, DISTANCE LINES | cm | 35,0 | 25-40 | _____ |
| KG. SEED-TUBERS-bulbs/HA. | kg/ha | 40,0 | 30-50 | _____ |
| SEED depth cm | cm | _____ | 1-2 | _____ |
| remove-PLANT SPACING | cm | 14,0 | 12-15 | _____ |
| remove-N °-plants - m2 | plants/m2 | 40,0 | 30-50 | _____ |
| remove-PLANT N ° - OF LEAVES | nº | _____ | 4-5 | _____ |
| HARVESTING WORK | _____ | _____ | _____ | _____ |
| AVERAGE production tonnes / has. | ton/ha | 25,0 | _____ | _____ |
| Nª OF COLLECTED PER CYCLE | nº | _____ | 5-6 | _____ |
| POSTHARVEST-MARKETING | _____ | _____ | _____ | _____ |
| TEMPERATURE OF STORAGE | Cº | _____ | 1-0 | _____ |
| STORAGE HUMIDITY % | % | _____ | 90-95 | _____ |
| COLD STORAGE TIME | weeks | 3,0 | 2-4 | _____ |
| COMPOSITION FOOD | _____ | _____ | _____ | _____ |
| Water-Fresh product | gr | 91,4 | _____ | _____ |
| Dry matter-Fresh produce | gr | 8,6 | _____ | _____ |
| ENERGY-Fresh product | kcal | 23,0 | _____ | _____ |
| POWER-dry matter | kcal | 267,4 | _____ | _____ |
| Carbohydrates-Fresh produce | gr | 3,6 | _____ | _____ |
| Carbohydrates-Dry matter | % | 41,9 | _____ | _____ |
| SUGAR-Fresh product | gr | 0,4 | _____ | _____ |
| SUGAR-Dry matter | % | 4,7 | _____ | _____ |
| Dietary fiber-Fresh product | gr | 2,2 | _____ | _____ |
| Dietary fiber-Dry matter | % | 25,6 | _____ | _____ |
| FATS-Fresh product | gr | 0,4 | _____ | _____ |
| FATS-Dry matter | % | 4,7 | _____ | _____ |
| PROTEINS-Fresh product | gr | 2,9 | _____ | _____ |
| PROTEINS-Dry matter | % | 33,7 | _____ | _____ |