Abstract: Eight plant foods were used as traditional vegetables and fruits well-known sources of antioxidant. Total phenolic contents were determined using a spectrophotometric technique based on the Folin-Ciocalteau reagent according to the method of Spanos and Wrolstad (Journal of Agricultural and Food Chemistry) calculated as gallic acid equivalents GAE g-1 dw. Total phenolic contents ranged from 0.87-7.02 mg gallic acid g-1 dw in Alocaccia indica and Solanum indicum, respectively. The plant foods possess valuable antioxidant properties for culinary and possible nutritive use.