Nutrient Deficions in plants 

 A Quick  Guide

Symptoms appear first in the oldest leaves:

Nitrogen         : general yellowing; stunting; premature maturity
Magnesium     : patchy yellowing; brilliant colours especially around edge
Potassium       : schorced margins; spots surrounded by pale zones
Phosphorus    : yellowing erect habit; lack lustre look; blue - green, purple colours
Molybdenum  : mottling over whole leaf but little pigmentation; cupping of leaves and distortion of stems
Cobalt            : legumes only, as for nitrogen 
( excess salt  marginal scorching, generally no spotting )  


taken from food from plants by csiro division of soils

The Juicy Watermelon

                 


    
      Watermelon (Citrullus lanatus (Thunb ), family Cucurbitaceae) can be both the fruit and the plant of a vine-like (scrambler and trailer) plant originally from southern Africa, and is one of the most common types of melon. This flowering plantproduces a special type of fruit known by botanists as a pepo, a berry which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp);

                     
      Pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon (although not in the genus Cucumis), has a smooth exterior rind (green, yellow and sometimes white) and a juicy, sweet interior flesh (usually pink, but sometimes orange, yellow, red and sometimes green if not ripe). It is also commonly used to make a variety of salads, most notably fruit salad.

                    
     A watermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C. Notable is the inner rind of the watermelon, which is usually a light green or white color. This area is edible and contains many hidden nutrients that most people avoid eating due to its unappealing flavor. The amino acid citrulline was first extracted from watermelon and analysed. Watermelons contain a significant amount of citrulline and after consumption of several kg, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders.

                   Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US. Watermelon juice can also be made into wine.

taken from wikipedia

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THE YUMMY ZUCCHINI

WHAT IS ZUCCHINI ?

             The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible, and are often used to dress a meal or garnish the cooked fruit.
             Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers. The stem on the flowers can be retained as a way of giving the cook something to hold onto during cooking, rather than injuring the delicate petals, or they can be removed prior to cooking, or prior to serving. There are a variety of recipes in which the flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sautéed, baked, or used in soups.
             In Mexico, the flower is often used for a soup, sopa de flor de calabaza, and it is quite popular in a variation of the traditional quesadillas, becoming quesadillas de flor de calabaza. Zucchini is also used in a variety of other dishes (rajas), and as a side dish.

WHAT IS ZUCCHINI`S VITAMIN?

            The zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate (24 mcg/100 g), potassium  (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese.

taken from wikipedia