Some leafy vegetables were studied for their nutritional composition, antioxidant and free radical scavenging activities. The aerial parts of Coriandrum sativum, Spinacia oleracea, Trigonella corniculata and Trigonella foenum-graecum showed lower inhibitory concentration values (4.1-7.9 mg/ml), efficiency concentration values (178-321 mg/mg DPPH) and higher values of anti-radical power (0.31-0.51) as compared with their seeds. Thermal treatment reduced the total phenolic contents, antioxidant and free radical scavenging activities. The leaves of C. sativum were found with good amounts of caffeic acid, ferulic acid, gallic acid and chlorogenic acid.