Proximate composition, percentage daily value and anti- nutritional levels of raw and boiled leaves of Heinsia crinata (HC) and Vernonia amygdalina (VA) were investigated using standard methods. There was no significant difference (p > 0.05) between the crude protein values of VA (3.80%) and HC (3.76%). Boiling decreased the protein content of the vegetables (HC: 3.65±0.02%; VA: 3.70±0.02%). The ash content of HC (2.36±0.02%) was significantly higher (p < 0.05) than the ash content of VA (1.64±0.02%) but boiling decreased their ash content. HC and VA had very low crude fat content (HC: 0.25±0.02%; VA: 0.20±0.01%). The fiber content of VA (7.58 ± 0.01%) was significantly (p < 0.05 higher than that of HC (7.03±0.01%), but boiling decreased their values. The carbohydrate content of VA (9.68±0.24%) was significantly (p < 0.05) lower than that of HC (17.3±0.02%), but boiling reduced their values. All the vegetables had low calorific values (VA: 46.5±1.99%; HC: 45.4±0.16%). Both vegetables had good crude protein potential and crude fiber potential but their crude fat potential and energy potential were low. Tannin (4.43±0.21%) and phytate (4.66±0.46%) concentrations of VA were significantly (p < 0.05) higher than those of HC (3.02±0.20%; 1.92±0.47%). There were no significant difference (p > 0.05) between the alkaloid (VA: 2.18±0.03%; HC: 2.15±0.03%) and cyanogenic glycosides (VA: 0.02±0.01%; HC: 0.07±0.01%) in the raw vegetables. Anti-nutrient concentrations of both vegetables significantly (p < 0.05) decreased by boiling. The findings in this study suggest that HC and VA are good sources of protein and fiber. Consuming enough amount of these vegetables in diet may contribute to meeting human requirements for these nutrients for normal growth and development. Boiling reduces the anti-nutrients in them and may thus enhance the bioavailability of the nutrients.
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