Malnutrition, including undernutrition, micronutrient deficiencies, and the rising incidence of overweight and obesity, remains a significant global health challenge. Horticulture crops, such as fruits, vegetables, roots, tubers, and legumes, have the potential to alleviate various forms of malnutrition through their nutrient-dense profiles. This investigation studies the nutritional compositions and health benefits of selected horticulture crops and their role in combating malnutrition. The data show that horticulture crops are rich sources of essential vitamins, minerals, dietary fiber, and phytochemicals. For example, spinach and kale are excellent sources of vitamins A (472 μg RAE and 565 μg RAE, respectively), C (28.1 mg and 93.4 mg), and K, as well as folate (179 μg) and iron (2.7 mg and 1.1 mg). Sweet potatoes are particularly high in vitamin A (835 μg RAE), while legumes like lentils provide substantial amounts of protein (9.0 g), fiber (7.9 g), folate (179 μg), iron (3.3 mg), and zinc (1.1 mg). Horticulture crops have demonstrated their ability to alleviate micronutrient deficiencies, reduce the risk of chronic diseases, and improve maternal and child health. However, challenges such as access, affordability, seasonality, and knowledge gaps must be addressed. Leveraging opportunities like biofortification, home/community gardening, value chain development, and nutrition education can transform the nutritious bounty of horticulture crops into sustainable solutions for combating malnutrition globally.