The level of selected discriminants of the chemical composition was compared in frozen usable parts of spinach and New Zealand spinach. Moreover, final products were subjected to organoleptic evaluation. At every stage of the investigation differences in the level of the analysed indices were found between the two species in favour of spinach, with the exception of reducing sugars, nitrates, and nitrites. In the organoleptic evaluation spinach obtained a very high mark. The scoring of New Zealand spinach was significantly lower, though the differences only reached a 0.3 point. In the technological process of freezing an increase in the level of dry matter and dietary fibre in both species and total nitrogen and nitrites in New Zealand spinach was accompanied by losses in the remaining components. During 12-month refrigerated storage of the two frozen products the only changes consisted in the reduced content of chlorophylls and an increased level of nitrites.