Ripe Lycopersicon esculentum and Capsicum frutescens have higher Phenolic and Flavonoid contents than the unripe ones. There was significant correlation (r = 0.63, p< 0.05) between antioxidant activity and flavonoid contents but phenolic contents poorly correlate with antioxidant activity (r = 0.31, p< 0.05) of samples analyzed. Zingiber officinale had the highest content of β-carotene (66.30μg/g of extract) and Allium sativum had the lowest (2.37μg/g of extract). Ripe Lycopersicon esculentum (22.73μg/g of extract) had the highest lycopene and Allium sativum had the lowest (1.23μg/g of extract). Ripe Lycopersicon esculentum has higher lycopene and β-carotene contents than the unripe ones, but a decrease was obtained for Capsicum frutescens upon ripening. Both β-carotene and lycopene poorly correlate with antioxidant activity but significantly correlate with each other. These fruits and vegetables can be considered as good sources of antioxidants as shown by the values ob-tained for antioxidant activity, phenolic, flavonoid, β-carotene and lycopene contents.