[Antioxidants content in selected conventionally and organically cultivated vegetables]

The purpose of the study was to check the antioxidants content in usually consumed vegetables in Poland as well as the interrelationship between them and the way of cultivation. The contents of vitamin C in cabbage and potatoes, beta-carotene in carrot and phenolic compounds in onion were analysed. There were no statistically important differences in the content of analysed compounds between organically and conventionally cultivated vegetables. The only one was observed for vitamin C in conventional potatoes and for beta-carotene in cooked conventional carrot.