The ecological diversity in Turkey has a great role in the formation of its biological diversity. It is the fourth largest vegetable producer after China, India, and the United States, with 27.815.682 million tons of production over an 872.000 ha area. Even though production is based on outdated methods, it ranks first worldwide in terms of vegetable production capacity per km2 and per capita and among the top five in the production of most types of vegetables. Vegetable production activity is spread over many parts of the country, but production for trading purposes is especially concentrated in the Mediterranean Region (MTR), Aegean Region (AR), Marmara Region (MR), and the Black Sea Region (BSR). There has been a marked increase in vegetable production in the Inner Anatolia Region (IAR). Vegetable production is limited by the local climate and an insufficient supply of water in Southeastern Anatolia Region (SAR), and by highlands and rough local climate in the Eastern Anatolia Region (EAR). The purpose of the current study is to provide information on the vegetable production potential of Turkey and present it to the international community.Vegetable production yields and production areas in seven geographical regions of Turkey were provided in the tables and discussed.