Nitrate is taken up from the soil by plants for protein synthesis and present in vegetables as a natural component and/or contaminant. The objective of this study was to estimate nitrate(NO3-) contents of some vegetables(Chinese cabbage, radish, lettuce, spinach) which were produced in Korea and to provide a scientific basis for the evaluation of risk to public health arising from dietary exposure to nitrate. A total of 400 samples were analysed for nitrate contents using our ion chromatography. From the results, in general, nitrate levels in vegetables produced by 2 harvest seasons were not different. The minimum, maximum and mean values of nitrate were 311, 5522 and 2788 for spinach; 542, 4484 and 2287 for lettuce; 273, 4151 and 1551 for radish; 362, 3015 and 1498(mg/kg) for Chinese cabbage. Nitrate contents of vegetables grown in Korea were similar to those of vegetables grown in other countries.