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Why do plants need fertilizer?

For natural plants to grow and thrive they need a

number of chemical elements, but the most
important are nitrogen, phosphorus and potassium.
Most packaged fertilizers contain these three
macronutrients. Nitrogen is especially important,
and every amino acid in plants contains nitrogen as
it an essential component for plants to manufacture
new cells. Fertilizing plants causes them to grow
more rapidly and efficiently, just like ensuring a
manufacturing plant has all the raw materials it
needs for a production line.
Do humans need fertilizer?
We get everything we need from the plants we eat,
or from the meat of animals that ate plants.
How does it explode?

A detonation essentially a shock wave can

cause ammonium nitrate to vaporize, which is to
say the solid fertilizer becomes a gas almost
instantaneously. As the ammonia and nitrate
molecules break apart they release a large amount
of oxygen. This pressure wave creates an explosion
and can, in turn, lead to the explosion of more
nearby fertilizer.

The Importance Of Phosphorus In Plant Growth

The function of phosphorus in plants is very

important. It helps a plant convert other nutrients
into usable building blocks with which to grow.
Phosphorus is one of the main three nutrients most
commonly found in fertilizers and is the P in
the NPK balance that is listed on fertilizers.
Phosphorus is essential to a plants growth, but
what does it mean if you have high phosphorus in
your soil, or a phosphorus deficiency?
Phosphorus Deficiency in the Soil
How can you tell if your garden has a phosphorus
deficiency? The easiest way to tell is to look at the
plants. If your plants are small, are producing little
or no flowers, have weak root systems or a bright
green or purplish cast, you have a phosphorus
deficiency. Since most plants in the garden are
grown for their flowers or fruit, replacing
phosphorus in the soil if it is lacking is very
Potassium is an essential plant nutrient and is
required in large amounts for proper growth and
reproduction of plants. Potassium is considered
second only to nitrogen, when it comes to nutrients
needed by plants, and is commonly considered as
the quality nutrient.

It affects the plant shape, size, color, taste and

other measurements attributed to healthy product.

Peas appear to have been cultivated for nearly
7,000 years. The earliest archaeological finds of
peas come from Neolithic Syria, Turkey and Jordan.
In Egypt, evidence of peas dates from ca. 4800
4400 BC.
Peapods are botanically a fruit, but peas are called a
vegetable in cooking. They are used as a vegetable,
fresh, frozen or canned, and some varieties, such as
split peas, are dried; these varieties are typically
called field peas. Along with broad beans and
lentils, these formed an important part of the diet
of most people in the Middle East, North Africa and
Europe during the Middle Ages. By the 17th and
18th centuries it had become popular to eat peas
"green," or fresh, while they are immature and right
after they are picked, especially in France and
England. The popularity of green peas spread to
North America, where Thomas Jefferson grew more
than 30 cultivars of peas on his estate. The pease
porridge of nursery-rhyme fame is a traditional
dish in England made from yellow dried peas.

Peas are high in fiber, protein, vitamins (folate and

vitamin C), minerals (iron, magnesium, phosphorus
and zinc), and lutein (a yellow carotenoid pigment
that benefits vision). Dry weight is about one-
quarter protein and one-quarter carbohydrates
(mostly sugars).

Global production in 2009 of green peas was 16

million tons, harvested from 2.1 million hectares,
with an additional 10.5 million tons of dried peas,
from 6.2 million hectares (FAOSTAT 2011). In some
agricultural regions, such as the Punjab in India,
peas are second only to wheat as a cultivated crop
(Singla et al. 2006).