15 vegetables were cooked as fresh salad, scalding, steaming, boiling, panbroiling, and hardboiling and retention of vitamin(A, Ascorbic acid, Niacin) and minerals(P, Fe, Mg, Ca, Na, K)were investigated about those cooks during making process. Vitamins were shown as the best retention in fresh salad, while as the worst retention in scalding vegetables. Minerals were determined as the best retention in panbroiled, while as the worst retention in scalding and boiling vegetables. In all vegetables cookings, the order of vegetables which had good retention of vitamins and minerals were doraji>perilla leaf, cabbage>k, radish, cucumber>chamchwi, lettuce> mungbean sprout>spinach, burdock, sedum>carrot, squash>soybean sprout>eggplant. Also Vit.A was kept high retention level in fresh salad, panbroiling, hardboiling, Niacin was remained in fresh salad, hardboiling, steaming, vegetables highly and AsA was kept high level in fresh salad only. And P in panbroiling, steaming, Fe in fresh salad, scalding, boiling, panbroiling, hardboiling, Mg in fresh salad, panbroiling, hardboiling, Ca in fresh salad, steaming, boiling, panbroiling, hardborling, Na in panbroiling, hardboiling and K in fresh salad pan, broiling, hardboiling were retained as high level.