The purpose of this paper was to obtain two innovative assortments of vegan creams (one with green lentils, spinach, broccoli, basil - VC1- and the second, with green lentils, avocado, basil – VC2) and to determine the content of chlorophylls, carotene and xanthophylls from the finished products obtained as well as from the raw materials used. After the spectrophotometric analysis it was found that between the two assortments of vegan creams obtained, the VC1 variant had a much higher chlorophyll (chlorophyll a: 282.48±1.36 µg/g, chlorophyll b: 20.34±0.07 µg/g) and carotenoids (55.46±0.42 µg/g) content than the VC2 variant (chlorophyll a: 51.22±0.29 µg/g, chlorophyll b: 17.11±0.06 µg/g, carotenoids: 21.72±0.20 µg/g). This is because VC1 contains, besides the green lentil, spinach and broccoli, vegetables with a much higher content of chlorophylls and carotenoids than avocado. For green lentils, spinach and broccoli, after boiling 8-10 minutes for use in recipes, there was a decrease in both the concentration of chlorophylls and carotenoids compared to the raw products.
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