The　influence　of　the　human　gut　microbiota　on　the　bioaccessibility　and　bioavailability　of　trace　elements　in　vegetables　has　barely　been　studied.　An　in　vitro　digestion　model　combining　the　physiologically　based　extraction　test　(PBET)　and　the　Simulator　of　Human　Intestinal　Microbial　Ecosystem　(SHIME)　was　applied.　Results　showed　that　the　gut　microbiota　increased　the　bioaccessibility　of　iron　(Fe)　in　ten　test　vegetables　by　1.3-1.8　times,　but　reduced　the　bioaccessibility　of　manganese　(Mn),　copper　(Cu),　and　zinc　(Zn)　in　vegetables　in　the　colon　phase　by　3.7%　to　89.6%,　24.8%　to　100.0%,　and　59.9%　to　100.0%,　respectively.　Using　the　Caco-2　cell　model　to　simulate　the　human　absorption　process,　the　bioavailable　contents　and　the　bioavailability　of　the　trace　elements　were　further　determined.　Swamp　cabbage　was　the　best　source　of　Fe　and　Cu;　spinach　and　lettuce　provided　the　highest　amounts　of　bioavailable　Mn　and　Zn,　respectively.　Referring　to　the　daily　reference　intakes　of　trace　elements,　the　obtained　data　provide　a　scientific　basis　for　both　reasonable　ingestion　of　vegetables　in　diets　and　diversification　of　diets.