Abstract:The nitrite contents of 11 different kinds of vegetables in four species were continuously measured for 30 days by a method of spectrophotometry. The measured data were statistically analyzed and then the nitrite contents of all the tested vegetables against storing time were plotted. The results showed that the longer the stor－ age time was， the higher the nitrite content had. The nitrite content in the 11 kinds of vegetables followed the or－ der： leaf vegetables>cabbage>stem vegetables. Moreover， the vegetable processing methods also influenced the nitrite content. Compared to fresh vegetables， both cooked vegetables and salted vegetables possessed lower ni－ trite content. This study might provide fundamental guidance for the control of nitrite content in vegetables as well as the storage of vegetables.