Unverified88% confidenceDecision RuleTime unknown
叶菜类水培营养液EC值控制在1.2-1.8 mS/cm，果菜类（番茄、黄瓜）需2.0-2.5 mS/cm，观叶绿植0.8-1.2即可，浓度超标会烧根
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Unverified凉拌菜份量按食材种类判断更准确：叶菜类（如凉拌菠菜）焯水后缩水约60%，标称500g实际熟重约200g；根茎类（如凉拌藕片）几乎不缩水，按需选叶菜类要多买77% similarUnverified低盐椰糠电导率(EC值)应≤0.5 mS/cm，未处理的进口椰糠EC常高达3-6 mS/cm，直接使用会导致根系烧苗，尤其对番茄、辣椒等敏感作物74% similarUnverified不要迷信'植物性=低嘌呤'而大量食用豆芽、芦笋、紫菜、干豆类，这些植物嘌呤中等偏高（芦笋约150mg、紫菜约270mg/100g），急性期应限制74% similarUnverified多肉、辣椒等喜光植物需要PPFD≥300μmol/m²/s，观叶绿植（龟背竹、绿萝）150-250μmol/m²/s即可，播种育苗阶段200μmol/m²/s左右最佳71% similarUnverified含量规格与实际净含量是两回事：需看'每粒番茄红素含量'而非'番茄提取物含量'，某些产品标300mg番茄提取物实际番茄红素仅6mg（2%纯度）69% similar
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