Frozen products of New Zealand spinach were prepared from leaves and young shoots not exceeding 15 cm. In the material blanched in water and reduced to a pulp the content of physico-chemical components was by 3-48% smaller than in the raw material. The content of the investigated components was to a small degree affected by freezing, greater changes having been observed during the storage of frozen products. In the entire technological process the greatest losses, varying from 20—79%, concerned mineral components, nitrates, sugars, total acids, and vitamin C. At the same time the level of nitrites increased. The sensory quality of the product was good, approximating that of common spinach.