Vegetable represents an important part of the human nutrition because of its great nutritional value of raw, cooked, baked or preserved state. Beetroot is rich in vitamins and minerals and in human nutrition has a great biological and energetic value. It is produced because of thickened root and is considered as a medicine for anemia. Chicory is usually consumed as a fresh vegetable, however the bitter taste of chicory leaves cause its relatively rare consumption. Thanks to the compounds (glycosides and intibini) that to this vegetable give a specific bitter taste, it has a powerful healing effect on the organs of the digestive system and health in general. Calcium is one of the most common elements on Earth, and the human body's most abundant mineral. It is important to maintain the structure and pH value of the soil and affects the properties of protoplasm and membrane permeability. Adequate amounts of calcium in the human body can alleviate or prevent many ailments and diseases. His lack of results in breakable and brittle bones, bad teeth and nails and dry skin. Daily need for calcium among adults is about 800 miligrams. The aim of this research was to determine the calcium content in samples of beetroot and chicory. Sampled vegetables were produced in a conventional and organic way. Samples of plant material were dried on 105 °C and after that crushed and homogenised. After the digestion with concentrated HNO3 and HClO4 in microwave owen, calcium was determined on a AAS (atomic absorption spectrometer). Dry matter is determined by gravimetry, drying until the constant mass. Statistical data analysis has followed a model of variance analysis (ANOVA) with a programme SAS. The highest dry matter content in beetroot (13.44 %) was determined in a sample grown in an ecological way, while the highest dry matter content in chicory (7.90 %) was determined in a sample grown in a conventional way. The highest calcium content in fresh matter was determined in samples grown in a conventional way. In beetroot, the highest calcium content was 23.63 mg Ca 100 g-1 fresh matter, and chicory 46.64 mg Ca 100 g-1 fresh matter.