Examinations covered 8 varieties (28 grades) of cabbage for the content therein of C, B6 vitamins, beta-carotene, thiamine, riboflavin, niacin and folacin. All the cabbage specimens were analyzed right after picking. In 2 grades of the cabbage vitamins were determined after picking and repeatedly after storage (9 months in a vegetable storehous). It was found that there existed a significant difference in the quantitative content of vitamins between individual varieties of cabbage. The proportion of all the vitamins is noteceably higher in broccoli, Brussels sprouts and in cabbage lettuce. Brussels sprouts are distinguished by a particularly high level of vitamins.