Hydroponic Nutrient Chart

   

Hydroponic Nutrient Chart for Vegetable

Vegetable pH EC cF PPM (700 Scale) PPM (500 Scale)
Artichoke 6.5 – 7.5 0.8 – 1.8 8 – 18 560 – 1260 400 – 900
Asparagus 6.0 – 6.8 1.4 – 1.8 14 – 18 980 – 1260 700 – 900
Bean (Common) 6.0 2 – 4 20 – 40 1400 – 2800 1000 – 2000
Broad Bean 6.0 – 6.5 1.8 – 2.2 18 – 22 1260 – 1540 900 – 1100
Broccoli 6.0 – 6.5 2.8 – 3.5 28 – 35 1960 – 2450 1400 – 1750
Cabbage 6.5 – 7.0 2.5 – 3.0 25 – 30 1750 – 2100 1250 – 1500
Capsicum 6.0 – 6.5 1.8 – 2.2 18 – 22 1260 – 1540 900 – 1100
Cauliflower 6.0 – 7.0 0.5 – 2.0 5 – 20 1050 – 1400 250 – 1000
Cucumber 5.8 – 6.0 1.7 – 2.5 17 – 25 1190 – 1750 850 – 1250
Eggplant 5.5 2.5 – 3.5 25 – 35 1750 – 2450 1250 – 1750
Lettuce 5.5 – 6.5 0.8 – 1.2 8 – 12 560 – 840 400 – 600
Pea 6.0 – 7.0 0.8 – 1.8 8 – 18 980 – 1260 400 – 900
Tomato 5.5 – 6.5 2.0 – 5.0 20 – 50 1400 – 3500 1000 – 2500
Peppers 5.8 – 6.3 2.0 – 3.0 20 – 30 1400 – 2100 1000 – 1500
Squash (Summer) 5.0 – 6.5 1.8 – 2.4 18 – 24 1260 – 1680 900 – 1200
Pumpkin 5.5 – 7.5 1.8 – 2.4 18 – 24 1260 – 1680 900 – 1200

Chart Details:

Details will be displayed based on your crop selection above.

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Hydroponic Nutrient Chart for Root Vegetable

Root Vegetable pH EC cF PPM (700 Scale) PPM (500 Scale)
Beetroot 6.0 – 6.5 0.8 – 5.0 8 – 50 1260 – 3500 400 – 2500
Carrots 6.3 1.6 – 2.0 16 – 20 1120 – 1400 800 – 1000
Garlic 6.0 1.4 – 1.8 14 – 18 980 – 1260 700 – 900
Leek 6.5 – 7.0 1.4 – 1.8 14 – 18 980 – 1260 700 – 900
Onions 6.0 – 6.7 1.4 – 1.8 14 – 18 980 – 1260 700 – 900
Parsnip 6.0 1.4 – 1.8 14 – 18 980 – 1260 700 – 900
Potato 5.0 – 6.0 2.0 – 2.5 20 – 25 1400 – 1750 1000 – 1250
Radish 6.0 – 7.0 1.6 – 2.2 16 – 22 840 – 1540 800 – 1100
Silverbeet 6.0 – 7.0 1.8 – 2.3 18 – 23 1260 – 1610 900 – 1150
Sweet Potato 5.5 – 6.0 2.0 – 2.5 20 – 25 1400 – 1750 1000 – 1250
Turnip 6.0 – 6.5 1.8 – 2.4 18 – 24 1260 – 1680 900 – 1200

Chart Details:

Details will be displayed based on your crop selection above.

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Hydroponic Herbs and Fruits Chart

Hydroponic Herbs and Fruits Chart: pH, EC, cF, and PPM

Herb/Fruit pH EC cF PPM (700 Scale) PPM (500 Scale)
Basil 5.5 – 6.5 1.0 – 1.6 10 – 16 700 – 1120 500 – 800
Chicory 5.5 – 6.0 2.0 – 2.4 20 – 24 1400 – 1600 1000 – 1200
Chives 6.0 – 6.5 1.8 – 2.4 18 – 22 1260 – 1540 900 – 1200
Fennel 6.4 – 6.8 1.0 – 1.4 10 – 14 700 – 980 500 – 700
Lavender 6.4 – 6.8 1.0 – 1.4 10 – 14 700 – 980 500 – 700
Lemon Balm 5.5 – 6.5 1.0 – 1.6 10 – 16 700 – 1120 500 – 800
Marjoram 6.0 1.6 – 2.0 16 – 20 1120 – 1400 800 – 1000
Mint 5.5 – 6.0 2.0 – 2.4 20 – 24 1400 – 1680 1000 – 1200
Mustard Cress 6.0 – 6.5 1.2 – 2.4 12 – 24 840 – 1680 600 – 1200
Parsley 5.5 – 6.0 0.8 – 1.8 8 – 18 560 – 1260 400 – 900
Rosemary 5.5 – 6.0 1.0 – 1.6 10 – 16 700 – 1120 500 – 800
Sage 5.5 – 6.5 1.0 – 1.6 10 – 16 700 – 1120 500 – 800
Thyme 5.5 – 7.0 0.8 – 1.6 8 – 16 560 – 1120 400 – 800
Watercress 6.5 – 6.8 0.4 – 1.8 4 – 18 280 – 1260 200 – 900
Banana 5.5 – 6.5 1.8 – 2.2 18 – 22 1260 – 1540 900 – 1100
Black Currant 6.0 1.4 – 1.8 14 – 18 980 – 1260 700 – 900
Blueberry 4.0 – 5.0 1.8 – 2.0 18 – 20 1260 – 1400 900 – 1000
Melon 5.5 – 6.0 2.0 – 2.5 20 – 25 1400 – 1750 1000 – 1250
Passionfruit 6.5 1.6 – 2.4 16 – 24 840 – 1680 800 – 1200
Paw-Paw 6.5 2.0 – 2.4 20 – 24 1400 – 1680 1000 – 1200
Pineapple 5.5 – 6.0 2.0 – 2.4 20 – 24 1400 – 1680 1000 – 1200
Red Currant 6.0 1.4 – 1.8 14 – 18 980 – 1260 700 – 900
Rhubarb 5.0 – 6.0 1.6 – 2.0 16 – 20 840 – 1400 800 – 1000
Strawberries 5.5 – 6.5 1.8 – 2.2 18 – 22 1260 – 1540 900 – 1100
Watermelon 5.8 1.5 – 2.4 15 – 24 1260 – 1680 750 – 1200

Chart Details

pH: The measure of acidity or alkalinity of the nutrient solution.

EC (Electrical Conductivity): The measure of the nutrient strength.

cF (Conductivity Factor): The conductivity factor, used to quantify the nutrient concentration.

PPM (Parts Per Million): The concentration of nutrients in the water, in parts per million (either 700 or 500 scale).