This thesis deals with the quantitative determination of bioaccessible contents of selected elements (Cu, Fe, Zn) in legumes: chickpeas, pea, lentil, soybean, bean. The UBM in-vitro test was used for the study of bioaccessible forms. This method simulates human digestion using synthetic gastric juices. Atomic absorption spectrometry was used for the determination of the total content of selected elements in legumes and their bioaccessible contents in gastric and gastro-intestinal human tract. The results showed that copper was the most bioaccessible from green lentils and chickpeas. The lowest bioaccessibility of copper was from soybean. The highest bioaccessibility of zinc was from green lentil, soybean, yellow pea and color bean, but the lowest bioaccessibility was from the black lentils. The best bioaccessibility was from all lentils whereas the lowest iron bioaccessibility was from soybean, yellow pea and color bean. The biggest differences between the gastric and gastro-intestinal phases were in green lentils, yellow peas and chickpeas, while the closest contents in phases were in both types of beans.