Antioxidant capacities and total phenolic contents of 56 vegetables

► Antioxidant capacities and total phenolic contents of vegetables were evaluated. ► Phenolic compounds chlorogenic acid, gallic acid, and galangin were widely detected. ► The antioxidant capacity in the lipophilic fraction was higher than those in hydrophilic fraction. ► Findings of this study provide support for dietary guidelines and epidemiological research.