Carrot represents one of ten most important vegetable species. Root of the carrot is very nutritious and rich in minerals. It positively affects on v because it is rich with vitamin A and beta caroten. Magnesium is a mineral which belongs to a group of macroelements and is important for the plant as it is the component part of the chlorophyll molecule. Lack of magnesium causes interveinal leaf chlorosis and yellow sprinkles. In human organism it has important role as calcium and phosporus regulator in bones and for proper heart functioning. Aim of this master thesis is to determine magnesium content in orange-colored carrot root and to compare the results from the analysed samples regards to the place of purchase. Sampling of orange carrot root in city of Zagreb in 5 market chain branches, 5 market places and in 5 stores with ecological products. Magnesium was determined by atomic apsortpion spectrofotometry (AAS) after digestion with HNO3 and HClO4 in microwave oven. Magnesium content of orange colored carrot roots ranged from 0.07 to 0.21% P DM (average 0.13 in chain stores, 0.12 at markets and 0.09% P DM in stores with ecological products) or from 5.73 to 24.33 mg P 100 g-1 fresh matter (average 13.07 in chain stores, 10.99 at markets and 8.17 mg 100 g-1 fresh matter in in stores with ecological products).