Gallic acid(GA) contains three hydroxy groups, which are catalyzed by enzymes during the methylation or sulphation reactions. The present research portrays GA substance appraisal in a root vegetable Carrot (Daucus carota sp. sativus) and botanically a berry like grapes (genus Vitis). Conventional withdrawal process was performed by using methanol as solvent followed by maceration and distillation process. The study sought to quantify and compare the contribution of GA in Carrot and grapes for the nutritional care of society. The determination of GA content was quantified using HPLC (High performance liquid chromatography) method with. Zodiac C18(250mmx 4.6mm, 5µm) column. The other chromatographic conditions applied are detection at 280nm and flow rate 1mL/min. The detection limit (0.11–0.9 μg/mL) and quantification limit (0.9–3.0 μg/mL) were obtained. The reported method was validated and has the advantage of being fast, simple and accurate.