The present study was conducted by using kitchen wastes like peels of different vegetables e.g. cucumber, potato, carrot, chickpea, cauliflower and pea, to evaluate the phytochemical constituents, DNA protection ability and free radicals scavenging activity. Phytochemicals tests showed the presence of carbohydrates, amino acids, glycosides, alkaloids, tannins and steroids in all samples while phlobatannins, anthraquonines and saponins were absent. The DNA protection of samples was checked by DNA protection assay using plasmid pBR322. Cauliflower and cucumber showed best protection at each dilution. DPPH free radicals scavenging assay was used to evaluate the antioxidant activity of peel extract of vegetables. Carrot showed the highest antioxidant activity of about (84%) at 10 mg/ml, followed by pea and chickpea with 75% and 79% respectively. It is therefore concluded that peels of cauliflower and cucumber in terms of DNA protection activity, and carrot, pea and chick pea in terms of DPPH free radicals scavenging assay can be helpful and all these peels which are wasted can be utilized for medicinal and other purposes.