The effect of blanching time, blanching water and power settings of microwave oven on the minerals retention in spinach and broccoli were investigated. The vegetables were blanched for 60, 120 and 180 sec, with water 0㎖, 50㎖ and 100㎖ every 100 g of raw material at two different power settings (700W, 400W). The retention of minerals(Ca, K, Mg, Cu, Fe, Na, P) in spinach and broccoli were higher at the 400W power than 700W power level, regardless of blanching time. At the high power, the retention of minerals in spinach and broccoli were reduced remarkably as the blanching time increased. The reason for this is that the increasing power level results in greater water coming ou from the vegetable. Also, minerals in vegetable as coming out with this water loss in proportion to the blanching time.