An alternative method for the estimation of nitrate and nitrogen forms in vegetables is proposed. Nitrate can be directly estimated by UV-spectrophotometry after an extraction step with water. The other nitrogen compounds are photo-oxidized into nitrate, and then estimated by UV-spectrophotometry. An oxidative solution of sodium persulfate and a Hg-UV lamp is used. Preliminary assays were realized with vegetables like salade, spinachs, artichokes, small peas, broccolis, carrots, watercress; acceptable correlations between expected and experimental values of nitrate amounts were obtained, while the detection limit needs to be lowered. The optimization of the method is underway.