In seeking reasons for differences in sensitivity among vegetables to low soil pH and the roles of lime and fertilizers, an experiment was conducted in 1984 with 3 crops: snapbeans (Phaseolus vulgarisL.), tomatoes (Lycopersicon esculentumL.), and red beets (Beta vulgarisL.). The lime treatments, check, calcitic lime, and dolomitic lime, were applied in 1979 and resulted in soil pH levels of 5.5, 6.9 and 6.7, respectively, at the time of planting. Banded fertilizer treatments were randomized in each lime plot. These were: check, NP, N, NPK, NPCa, and NPMg for snapbeans while with tomatoes and beets, K was added to the N, NPCa and NPMg treatments. Leaf samples from each plot were analyzed for 11 elements.