culture in addition to life stresses changed human behavior towards food eating less fresh vegetable and fruits might be leading to exposure to many diseases as increase of cholesterol level in blood serum. Raising cholesterol level in blood serum caused many diseases as arteriosclerosis, heart diseases, obesity and diabetes mellitus. Fresh vegetables and fruits are one of the important food stuffs which protect the body against disease beside its use in the therapeutic nutrition. The present investigation was carried out in an attempt to clarify the gross chemical composition of the three studied vegetables, namely : cabbage, carrot and radish including moisture, protein, fat, carbohydrates,, crude fiber and ash contents. Meanwhile, the caloric value of these vegetables were computed. The results show that the moisture content of the three studied vegetables ranged between 85.22%-92.24%. The crude protein content of the three studied vegetables was 24.74%, 12.38%, 23.94%, for cabbage, carrot, and radish; respectively calculated on dry weight basis. The crude fat, carbohydrates, crude fiber, and ash contents were ranged between 0.045%-3.35%, 47.40%-72.87%, 5.97%-12.68% and 6.84%-15.07%; respectively for the three studied vegetables calculated on dry weight basis. The caloric value of the three studied vegetables was 327.75 k.cal/100 gm; 345.08 k.cal/100 gm, and 315.5 k.cal/100 gm for cabbage, carrot, and radish; respectively calculated on dry weight basis.