The present study compares the nutritional status of vegetarian (V) with non-vegetarian (NV) subjects. A three-day food record and a health questionnaire were completed by 106 V and 106 NV matched for following characteristics: sex, age, BMI, physical activity, tobacco use and alcohol consumption. Total energy intake was not significantly different (men: V: 2,346 +/- 685 kcal/d; NV: 2,628 +/- 632 kcal/d; p = 0.078; women: V: 1,991 +/- 539 kcal/d; NV: 1,973 +/- 592 kcal/d; p = 0.849). Macronutrients intake differed significantly between the V and NV subjects for protein (men: V: 12.7 +/- 2.3 E%; NV: 15.3 +/- 4.5 E%; p = 0.003; women: V: 13.2 +/- 2.3 E%; NV: 16.0 +/- 4.0 E%; p < 0.001), fat (men: V: 29.3 +/- 8.4 E%; NV: 33.8 +/- 5.3 E%; p = 0.010; women: V: 29.7 +/- 6.9 E%; NV: 34.7 +/- 9.0 E%; p < 0.001), and carbohydrate (men: V: 55.3 +/- 10.1 E%; NV: 47.4 +/- 6.9 E%; p < 0.001; women: V: 55.1 +/- 7.6 E%; NV: 47.2 +/- 8.2 E%; p < 0.001). The intake of most minerals was significantly different between the V and the NV subjects. V had a lower sodium intake, higher calcium, zinc, and iron intake compared to the NV subjects. Our results clearly indicate that a vegetarian diet can be adequate to sustain the nutritional demands to at least the same degree as that of omnivores. The intakes of the V subjects were closer to the recommendations for a healthy diet when compared to a group of well matched NV subjects.