The quantity of nitrate (NO3-) in the vegetable is a significant indicator of its quality. Foods of the plant origin are the main source of nitrate intake into the body. The excessive fertilization by minerals or organic fertilizers, as well as producing vegetables in greenhouses, can result in higher nitrate concentration in vegetables. In addition, increased levels of nitrates may occur due to producing vegetables under the low light intensity. Due to the potentially harmful effects of nitrates on the human health, in the more developed countries, regular control of the amount of nitrate in plant products is carried out. Hence, the purpose of this study was to determine the amount of nitrate in fresh vegetables (peppers, tomatoes, cucumbers, carrots, cabbage, lettuce and chicory salad) from several stores in shopping centers, markets as well as from producers for personal use. The colorimetric method of determining with the test strips was used to determine the values of nitrates in vegetables while reading the values on the device. Given results show that the amount of nitrates depends on the vegetable type and store.