Tomato (Lycopersicon esculentum Mill.) is an annual vegetable crop whose fruits can be consumed fresh or processed. Potassium is one of the most abundant minerals in tomato fruits, but they also contain a significant amount of iron. The aim of this thesis was to determine the amount of potassium and iron in samples of tomato products from different production batches. Sampling was carried out on six tomato products (ketchup, double concentrate, canned tomatoes, pureed tomatoes and chopped tomatoes from conventional and organic farming). After sample preparation, drying at 105 °C, homogenization and digestion in a microwave oven using HNO3 and HClO4, potassium was determined by flame photometry while iron was determined by AAS (Atomic Absorption Spectroscopy). Statistical data analysis was performed using Analysis of variance method (ANOVA). The determined content of potassium in dry matter ranged from 1.36 to 5.37 % K DW. Potassium levels in fresh matter ranged from 185.19 to 1224, 46 mg K/100 g fresh weight. The determined content of iron in dry matter ranged from 24.30 to 155.07 mg Fe/kg DW. Iron levels in fresh matter ranged from 0.42 to 1.23 mg Fe/100 g fresh weight. The highest amount of potassium in dry and fresh matter was determined in tomato concentrate. The highest amount of iron based on dry matter was determined in chopped tomatoes, while the highest amount of iron in fresh matter was determined in tomato concentrate.