This paper reviews new methods of evaluating the quality of vegetables, which included physical methods, ion-selective electrode (ISE), liquid chromatography (LC) (high-performance liquid chromatography (HPLC), ultra-performance liquid chromatography (UPLC)), gas chromatography (GC), visible (Vis) spectroscopy, near-infrared (NIR) spectroscopy and VIS-NIR spectroscopy. Moreover, penetrability, juiciness, nitrate ions, lycopene, glucosinolate (GSL), isothiocyanate (ITC) determination, rapid total dietary fiber (TDF) determination and non-destructive determination were also described.