In a recent trial comparing three seawater and freshwater blends (i.e. 5%–10%–15% of seawater), some scientists found that lettuce productivity was negatively affected by 10% and 15% of seawater, whereas chard and chicory’s growth was not affected by any blend. Interestingly, water consumptions dropped and WUE significantly upturned in every tested crop accordingly with increased seawater concentrations. They concluded that certain amounts of seawater can be practically used in hydroponics, allowing freshwater saving and increasing certain mineral nutrients concentrations.[14]