1. Classification of Vegetables 2. Vegetables as a Factory of Natural Antioxidants, Phytochemicals and their 
Health Benefits 3. Chemical Composition, Biological Properties and Antioxidant Activity of Capsicum frutescens 4. Recent Advances in Biochemical Extraction of Important Antioxidant Compounds-Tools and Techniques 5. Composition, Bioactives and Health Effects of Brinjal 6. Nutrients, Phytonutrients and their Activities in Cucurbits 7. Recent Advances for Improving the Nutritional Value of Potato 8. Breeding for Improvement of Antioxidant Component in Tomato 9. Breeding Strategies for Improvement of Capsicum with Respect to Antioxidant Compounds 10. Enrichment of Vegetable Brassicas with Respect to Carotenoids 11. Breeding for Enrichment of Glucosinolates in Brassicaceaes 12. Breeding Amaranth for Enhanced Nutritional Values; Emphasizing on Protein Content 13. Breeding Onions for Quality Improvement 14. Antioxidants, Nutraceutical Value of Beetroot (Beta vulgaris) and their Critical Health Benefits: A Review 15. General Pathway of Carotenoid Biosynthesis and Accumulation Studies in Carrot