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The nitrate and nitrite contents of 34 vegetables, fresh and processed, as available at retail markets are reported. Samples included 17 fresh, 23 frozen, and 14 canned vegetables. Nitrate values in general were in the ranges expected from literature values. The nitrite values for vegetables available in the market, many reported here for the first time, are reassuringly low. Ranges found were 0.2-6.0 ppm of nitrite for fresh, 0.4-6.1 for frozen, and 0.2-0.7 for canned vegetables. The tenfold higher nitrite values reported by Richardson in 1907, and still cited, are not confirmed for vegetables produced and processed under today's conditions.

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