The objective of this study was to evaluate the effect of some domestic processing on phenolic compounds and trace elements contents in certain vegetables, which commonly consumed in Upper Egypt. Total phenolic in some leafy and pulses vegetables were ranged from 6.31 to 37.63 mg/g as Galic acid, While the levels of trace elements were higher in leafy vegetables than in those of pulses vegetables. ‎‏ Blanching and cooking and processes of vegetables caused most significant reduction in total phenolic compounds content. Losses of phenolic compounds were slightly at the first months of storage for spinach, then was more gradually decreased during freezing storage process. Storage of leafy and pulses vegetables under refrigeration conditions for different periods led to a significant decrease of TPCs.  Blanching process have the same trend as cooking on reducing some trace elements content of some vegetables samples under study, but at a lower rate than cooking. Effect of freezing process on trace elements contents of vegetables was investigated. Freezing process resulted in a decreasing in some elements; iron, manganese, copper and zinc for both of green beans and peas, where the loss in peas was higher than those of losing in green beans. Trace elements content was not affected by refrigerating process. It can be concluded that the excessive in the various domestic processing thermal treatment for vegetables caused a negatively effect on their content of phenolic compounds, trace elements and their nutritional value.