Ten green leafy vegetables commonly consumed in South East, Nigeria were analysed for mineral composition. The presence of Fe, Cu, Zn, Cr and Mn were analysed using Atomic Absorption Spectrophotometry, Ca and Mg were analysed by the Versenate EDTA complexometric method, K and Na were analysed by Flame Photometery, total nitrogen was analysed by semi-micro Kjeldahl distillation and P was analysed by the Vanado Molybdate yellow. The vegetables analysed were Telfaria occidentalis (ugu), Gnetum Africana (ukazi), Pterocarpus mildbreadii (oha/ora), Amaranthus viridis (inine), Curcubita maxima (ugboghoro), Solanum melongena (anara), Vernonia amygdalina (onugbu), Ocimum gratissimum (nchuanwu), Piper guineense (uziza), Gongronema laifolium (utazi), and Talinum triangulare (water leaf). Each of the vegetables contained mineral constituents which were different when compared with other vegetables. Green leafy vegetables are a good source of macro/micro nutrients.

 

Key words: Minerals, macro nutrients, micro nutrients, leafy vegetables, South East Nigeria.