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Summary Over a period of several years, quality characteristics of plant products have been studied intensively. Next to variety, climate and location, the types and amounts of fertilizers used appeared to exert strong influences on quality parameters. In recent research it could be shown that especially N-, but also P-, K-and Mg-supply affected dry matter content and furthermore starch, crude protein, amino acids, nitrate, sugars and citric acid in cauliflower, lettuce, potato, spinach and tomato. Altogether the results showed that the influence of variations in nutrient supply on the quality of important compounds in usable plant parts is relatively high, but that different plants react not similarly to increasing or decreasing amounts of nutrients. These relations are of special importance when the qualitative and nutritive values of plant products are evaluated for consumption and processing purposes.