Carotenoids are plant pigments which are thought to decrease the risk of degenerative diseases via their antioxidant properties. The aim of this work was to create a carotenoid database for clearly identified Swiss vegetables, grown under known conditions and analyzed using a standardized protocol. We determined the six major carotenoids in the vegetables most frequently consumed in Switzerland. Chlorophyll a and b were additionally measured in green leafy vegetables. Lutein and β-carotene concentrations in green leafy vegetables ranged from 0.2 to 13mg and 0.2 to 8mg/100g fresh matter, respectively, with the highest total carotenoid contents in Brassicaceae. Additionally, we identified strong correlations (R2>0.9) between the lutein and β-carotene concentrations and the total chlorophyll contents in different botanical families. Orange and red vegetables contained a greater diversity of carotenoids, with α- and β-carotene being the predominant carotenoids in orange carrots and lycopene in tomatoes. Peppers additionally contained zeaxanthin and β-cryptoxanthin. Based on these data, and on the estimated consumption of the different vegetables in Switzerland, we estimate that 3.3mg β-carotene, 2.2mg lycopene and 1.8mg lutein are consumed daily from fresh vegetables.