Greenhouse make up a major part of vegetables produced in Iran . While consumer interest worldwide in the quality of vegetable products has increased in recent years, there is very limited information about the quality values. Therefore, some internal (mineral nutrients, vitamins, heavy metals) and external (color, firmness) quality values were determined in greenhouse cucumber, tomato and bell pepper produced in Isfahan province. In addition, the health risks of heavy metals and nitrate (NO 3 - ) via consumption of the vegetables was estimated using the non-cancer hazard quotient (HQ) and cancer risk assessment estimates. Leaves and edible parts of tomato, cucumbers and bell peppers and associated topsoil (0-25 cm) samples were taken from 25 different greenhouses. Concentrations of macro- (N, P, K, Ca, Mg) and micronutrients (Fe, Cu, Mn, Zn), vitamins (ascorbic acid, citric acid) as well as heavy metals (Pb, Ni, Cr, Cd) were determined in the plant tissues. In addition, some external quality values (e.g., color and firmness) of fruits were determined. The mean concentration of N (0.21 %) and particularly P (229 mg kg -1 ) and K (665 mg kg -1 ) in the soils was much higher than their critical deficiency level. The mean concentration of DTPA-extractable Fe, Zn, Cu and Mn of the soils were 12.00, 4.9, 1.98 and 14.50 mg kg -1 , respectively. Despite the fact that the average concentrations of Pb and Cd were still within the acceptable ranges, some greenhouses had higher concentrations of the heavy metals. Calcium concentration in cucumber leaves was significantly greater than its critical level while K deficiency was found at most of the sampled leaves. Comparing the mean concentration of nutrients in different sampling periods indicated that the leaves sampled at the third period had lower content of K, P and N and higher Ca content as compared with the leaves sampled at the first and second sampling periods. The Ca concentration was low in the edible part of cucumber while the K and P concentration were higher as compared with the critical level. The majority of the vegetables had low to very low content of Fe, Cu, Mn, Zn and ascorbic acid in their edible parts. Calcium concentration in the edible tissues of cucumber was positively affected the fruit texture firmness. There were also positive and significant relationships between K content and ascorbic acid and/or citric acid in the cucumber and tomato. In bell pepper, the fruit ascorbic acid concentration was positively related to the nitrate concentration. Mg concentration in the cucumber had a positive influence on the green color intensity of the fruit. There was also a positive relationship between the K concentration and