This work provides information on the phytochemicals and plant-based nutrients found in commonly consumed vegetable crops, which have been analyzed using modern biochemical methods. Results from studies conducted using cell line cultures, animal models, and to a limited extent, human volunteers have been presented.

The vegetable crops in the book have been grouped by their corresponding families, as members of the same family typically possess similar biomolecules that serve as active ingredients with comparable effects on health.

This book aims to assist students, researchers, scientists, and the general public in understanding the scientific basis for considering vegetables as protective foods, rather than simply relying on anecdotal evidence.