Mountainous vegetables are usually used in the early stage of plant growth. We attempted to identify the quantity of polyphenols (caffoeoylquinic acids (CQs) and flavonoids) and peroxynitrite scavenging effect ($ONOO^-$) of eight Korean mountainous vegetables. The prominent characteristics were as follows: Only the roots of two plants Taraxacum platycarpum and Ixeris dentata contained chicoric acid. Five CQs were identified in the leaves of Cacalia firma whereas only 3-p-coumaroylquinic acid in the petioles of the plant was shown. The quantities of polyphenols such as quinic acid or tartaric acid derivatives in the mountainous vegetables were generally high, though those of flavonoids were very low. The $IC_{50}$ of chlorogenic acid, chicoric acid and kaempferol were 0.31, 0.12 and $0.25;{mu}g/ml$, respectively.