Vol. 9, Special Issue 1, Part D (2025)

Indigenous leafy vegetables grow in wild conditions or cultivated in marginal lands. Wild leafy vegetables play important role in nutrient management and the food security. Traditional green leafy vegetables are essential source of macronutrient, micronutrient, phyto-chemicals and carbohydrates. Based on survey, some indigenous wild leafy vegetables were selected and collected from various places of Jorhat district, Assam and used for analysis of vitamins and antioxidant activity. These plant species showed significant variations in few biochemical constituents like vitamins – vitamin C content varies from 119.67 mg/100 g to 39.00 mg/100 g, riboflavin content varies from 8.80 mg/100 g to 0.17 mg/100 g, thiamine content varies from 0.08 mg/100 g to 0.00 mg/100 g, niacin content varies from 2.63 mg/100 g to 0.15 mg/100 g. The antioxidant activity -free radical scavenging activity varies from 91.72% to 74.81%, super oxide dismutase activity varies from 0.24 unit min^-1 mg^-1 protein to 0.23 unit min^-1 mg^-1 protein, catalase activity varies from 0.053 unit min^-1 mg^-1 protein to 0.005 unit min^-1 mg^-1 protein and peroxidase activity varies from 0.07 unit min^-1 mg^-1 protein to 0.01 unit min^-1 mg^-1 protein.