Effect of peeling and cooking method on selected vegetables quality described by nutritional value, sensory quality and contamination level was investigated. Six cooking methods were used: in pot starting process from cold and boiling water; in pressure cooker in water and in steam; in microwave oven and in acuthermal pot. Cooking method should be depended on nutritional value and contamination level. For noncontaminated vegetables cooking methods with small amounts of water should be used because it allows to retain nutrients. Cooking methods with a lot amount of water should be advised for contaminated vegetables.