Summary
Abstract The work focuses on the responses of two baby lettuce (Lactuca sativa L.) cultivars (green “Paris Island” and red “Sanguine”) to different NaCl solutions (0, 5, 10 and 20 mM). Plant mineral composition (N, P, K, Ca, Mg, Fe, Mn, Zn, Cu, B, Cl and Na) and nutritional quality (nitrates, ascorbic acid, phenolics, flavonoids and antioxidant activity) were determined. Salinity was found to be able to reduce the concentration of K; while, it was able to enhance Zn and Cu concentrations in baby leaves of both cultivars. Salinity was even able to decrease Ca concentration in green lettuce, and to increase the concentrations of Fe, Mn and B in red lettuce. Moreover, salinity was connected to the accumulation of Cl and Na in baby leaves. However, the use of saline waters enhanced health‐bene
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