Wild radish ( Raphanus raphanistrum ) is commonly consumed as a salad or an ingredient in some recipes. The increasing levels of nitrate and nitrite concentrations are becoming an important problem for public health. Wild radish is known to have significant portion of nitrate. It is generally consumed after boiling. For these reasons it is important to determine nitrate and nitrite contents of fresh and boiled wild radish samples. In this study, the effects of boiling on the levels of nitrate, nitrite and color values of 10 wild radish samples purchased from open markets in Izmir, were reported. All of the fresh samples contained higher amounts of nitrate than nitrite. Nitrate concentrations in samples which were boiled with less amount of water decreased after 7.5 minutes boiling but increased after 15 minutes boiling. Nitrate concentration in samples, which were boiled with much water, decreased by boiling time. Statistically significant correlations were obtained between nitrate, nitrite contents and L*, a*, b* values.