An experiment was conducted for evaluation of some commonly consumed leafy vegetables of Meghalaya with respect to their nutritional content at different harvesting stages. The results obtained showed variations among the different leafy vegetables with regard to these parameters, most of them recording appreciable amounts of the nutrients studied. The pooled data of two years showed that the moisture contents of the vegetables ranged from 73.38% - 95.37%, crude protein from 8.05% to 31.50%; while the total phosphorus, total potassium, calcium and magnesium contents were between 0.16% - 0.86%, 1.00% - 2.88%, 1.10% - 2.80% and 0.62% - 2.44% respectively. The titratable acidity values of the vegetables ranged between 0.19% - 2.44%. The leafy vegetables were also found to be good sources of vitamin C with values ranging from 16.70mg/100g - 140.25mg/100g. The high amounts of these nutrients indicated that the leafy vegetables under study could serve as cheap and readily available sources of some vital nutrients in the diet of the people.