This study investigates the total phenolic content (TPC) and antioxidant capacity of hydromethanol extracts from six green vegetables: Brussels sprouts, cabbage, broccoli, borecole, spinach, and parsley. Utilizing spectrophotometric methods, the TPC was measured alongside antioxidant activity through DPPH and ABTS radical scavenging assays. The findings reveal that Brussels sprouts and parsley exhibit the highest antioxidant activities, while cabbage shows comparatively lower values. A Pearson correlation analysis indicates a moderate correlation between TPC and ABTS results, with a statistically significant correlation between TPC and DPPH. These results suggest that while TPC is a useful indicator of antioxidant potential, the relationship varies among different vegetables. The study underscores the importance of including green vegetables in the diet due to their natural antioxidant properties, which may contribute to the prevention of oxidative stress-related chronic diseases.