The Nutrition of Hydroponic Grown Vegetables


Hydroponics allows for the production of high-quality produce. Fruits and vegetables are grown in a controlled environment using a balanced nutrient solution. Cultures worldwide are looking to hydroponic plant growing to provide agricultural solutions to nutrition problems.


William Frederick Gericke of the University of California at Berkeley was the first to publicly promote the idea that a solution culture could be used for agricultural crop production. He introduced the term "hydroponics" in 1937.


In hydroponic plant growing, nutrients are absorbed directly by the plant roots. This causes the plant to grow and begin to produce up to 50 percent faster than non-hydroponic plant growing.


Research conducted by Plant Research Technologies Incorporated in San Jose, California found a dramatic increase in vitamins and minerals in hydroponic produce, in some cases up to 50 percent higher.


Hydroponically grown produce is not grown in fields and so is not exposed to disease-causing bacteria from livestock. Pesticides are not needed because the environment can be kept pest-free. Thus, the nutritional value of the produce is not decreased by pests and disease.


In hydroponic plant growing, the same nutrients that a plant would get from the soil are used to create a balanced solution. The difference is that there is no absorption hindrance from the soil. Calcium, magnesium, potassium, nitrogen and several other nutrients make up the solution.


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  • Fresh Fruits and Vegetables

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Keywords: nutrients for hydroponic solutions, value of hydroponic growing, nutrition in hydroponic produce

About this Author

Loraine Degraff has been a writer and educator since 1999. She recently began focusing on topics pertaining to health and environmental issues. She is published in "Healthy Life Place" and "Humdinger" and also writes for Suite101. Degraff holds a Master's degree in Communications Design from Pratt Institute.