The eþ ect of germination on the free and glycosylated vitamers (pyridoxine, pyridoxal, B 6 pyridoxamine and glycosylated pyridoxine), thiamin and riboýavin content in pea seed (Pisum sativum L, var Esla) was investigated. In raw peas, the total vitamin content (sum of all vitamers B 6 expressed as pyridoxine) was 2.183 mg kg-1 DM. Pyridoxine was found to be the predominant B 6 vitamer, while only a little amount of glycosylated pyridoxine, the vitamer with the lowest boiavailability, was observed. Thiamin and riboýavin content in raw peas was found to be 7.614 and 2.110 mg kg-1 DM, respectively. After 6 days of germination, carried out at 20ÄC, in the dark and with daily rinsing, a signiücant increase of the total vitamin content, mainly due to the increase of B 6 glycosylated pyridoxine, was observed. The content of pyridoxal and riboýavin increased in peas 7.5 and 2 times, respectively, whereas pyridoxine, pyridoxamine and thiamin decreased by 83, 24 and 25% , respectively, at the end of the experiment. Results obtained for these vitamins during pea germination were ütted to modelling curves in order to predict vitamin content for diþ erent germination periods.