Consumption of fruits and vegetables is associated with reduced risks of hypertension, stroke, coronary heart disease, cancer, dementia and type 2 diabetes mellitus. 1 The beneficial effects of vegetables and fruits are attributed to presence of certain bioactive compounds, like polyphenols. Flavonoids, phenolic acids, lignins and stilbenes are polyphenols that exhibit antioxidant effects. 2 Broccoli (Brassica oleracea var. italica) is a member of the Cruciferous family. 3 Glucosinolates, flavonoids, cinnamic acid derivatives, carotenoids, ascorbic acid, xanthophylls and minerals are among the substances that broccoli contains. The anticarcinogenic, antimutagenic and antioxidant properties of these compounds contribute to the health benefits from broccoli. 4 Cauliflower (Brassica oleracea var. botrytis L.) is also included in the Cruciferous family. The components of cauliflower include glucosinolates, ascorbic acid, carotenoids, phenolic compounds and vitamin E. 3 It has anticarcinogenic and antioxidant effects, like other cruciferous vegetables. 5,6 Garlic (Allium sativum) has been consumed as a vegetable and natural remedy for centuries. 7 In addition to organosulfur compounds, garlic contains high amounts of vitamins, minerals and phenolic compounds. So far, garlic has been reported to have anticancer, antimicrobial, antioxidant, anti-inflammatory, immunomodulatory and cardioprotective properties. 8 Onion (Allium cepa L.) is cultivated in many parts of the world, given its adaptable nature. Flavonoids and alk(en)yl cysteine sulfoxides are the main bioactive groups in onion, and these compounds are responsible for antithrombotic, antiasthmatic, anticarcinogenic, antioxidant, antifungal and antibacterial effects. 9