A quartz sand culture experiment was conducted to study the bio-efficiency of different forms of inorganic phosphate, i.e., DCP, OCP, FA, Al-P and Fe-P, and the differences in P uptake and utilization by three vegetables, i.e., lettuce, spinach and tomato. The results showed that the utilizations of different forms of inorganic phosphate in three vegetables were different. The utilization of different forms of inorganic phosphate was in the orders of DCP＞OCP＞Al-P＞Fe-P＞FA in lettuce, DCP, OCP＞Al-P＞Fe-P＞FA in spinach, and Al-P, DCP＞OCP＞Fe-P＞FA in tomato based on the dry weight. Total P accumulation showed an order of DCP＞OCP＞Al-P＞Fe-P＞FA in all three vegetables.