Radical scavenging by reconstituted lyophilized powders of water extracts from 16 common vegetables was measured using electron spin resonance (ESR) with 5,5‐dimethyl‐1‐pyrroline‐N‐oxide (DMPO), hydroxyl radicals, (·OH) or superoxide anion radicals (02·‐), as DMPO‐OH or DMPO‐OOH spin adducts. On a dry weight basis, eggplant, and red, yellow and green bell pepper extracts showed potent superoxide anion radical scavenging activities (SOD‐like activities). Ascorbate oxidase‐ or heat‐treatments, decreased SOD‐like activities in bell pepper extracts suggesting that ascorbate accounts for much of their free radical scavenging activity. Eggplant epidermis extract exhibited the most potent hydroxyl radical scavenging and SOD‐like activities. Eggplant SOD‐like activity did not decrease after ascorbate oxidase treatment, but decreased following ultrafiltration demonstrating that SOD‐like activity is partially due to high molecular weight substances. Nasunin, an anthocyanin in eggplant epidermis, showed markedly potent superoxide anion radical scavenging activity, while it inhibited hydroxyl radical generation probably by chelating ferrous ion.