A survey of nitrate and oxalate ((COO−)2) content in fresh vegetables was conducted in Bari (Italy) over 15 months (from March 1994 to May 1995). A total of 327 samples (edible portions and related sub-samples) were taken from 26 different vegetable types on the wholesale fruit and vegetable market. The data revealed that leaf vegetables (namely rocket, celery, parsley and spinach) contained higher levels of nitrate than bulb, root, shoot, inflorescence and tuber vegetables. Higher oxalate levels were found in spinach and Swiss chard. Based on consumption data for the whole population provided by the National Institute of Nutrition, daily nitrate intake from vegetables was calculated to be 71 mg. Over 30% of nitrate intake was derived from the consumption of lettuce and Swiss chard.© 1999 Society of Chemical Industry