Cruciferous vegetables belong to the mustard family of plants such as Brussels sprouts, kale, broccoli, cabbage and cauliflower. They are well known for their cancer prevention properties which are due to high content of bioactive compounds, isothiocyanates (ITCs). This study was aimed to investigate nitrosation inhibition ability of the cruciferous vegetables commonly consumed with meat products namely, broccoli, cauliflower and cabbage. Aqueous extracts of fresh and steamed (2 and 4 min) vegetables were subjected to determination of antioxidant capacity (DPPH and FRAP assay) and chemical composition i.e. total phenolic and isothiocyanate (ITC) content. It was found that TPC, DPPH and FRAP values of raw vegetables were different in each vegetable and ranged from 17.12-38.91 mg GAE/100 ml, 44.09-63.31% and 1.36-6.81 mg TE/100 ml, respectively. Among three types of cruciferous vegetable, broccoli had the highest PEITC content being 0.21 mmol/100 g compared to cauliflower (0.15 mmol/100 g) and cabbage (0.06 mmol/100 g). Moreover, it was found that steaming process significantly enhanced antioxidant activity, TPC as well as PEITC content in a timedependent manner up to 4 min (p