Nowadays, vegetarian nutrition is getting more widespread. The risk of choosing vegetarian diet in young people remains a controversial subject. The aim of this paper is to assess the dietary intake and nutritional status of a vegetarian group aged 16–20 years and to compare the results with those of a non-vegetarian group. On the basis of 10 days of dietary records, the intake of vegetarian group tended to be lower in proteins (P<0.05), fat (P<0.05), cholesterol (P<0.001) and higher in carbohydrates (P<0.05) and dietary fiber (P<0.001). Vegetarians have a lower intake of calcium (P<0.001), and vitamin B12 (P<0.001) and higher intake of phosphorus, magnesium (P<0.001), iron, vitamin E (especially in males), folate and vitamin C (especially in females) than omnivores. In addition, none of the vegetarian subject was overweight and their anthropometric indicators were lower than those found in the nonvegetarian group. Triacylglycerol (P<0.05), total cholesterol (P<0.05), ionised calcium (P<0.05), seric iron (P<0.001) and vitamin B
(P<0.001) are lower in vegetarians than in omnivores, but all are still in the normal range.