Due to diverse climate in India, wide variety of green leafy vegetables can be found which are still unexplored and underutilized. In addition to being resilient and adaptive, these vegetables also demand low cost plantation and harvesting. Demand for sufficient food and nutrition has led to scout more of these vegetables. A study was conducted to assess the anti-nutritional and phytochemicals profile of some underutilized and commonly consumed green leafy vegetables (GLV) to increase their acceptability in the daily diet. Amaranth (Amaranthusviridis), cauliflower leaves (Brassica oleracea var. botrytis), radish leaves (Raphanus raphanistrum subsp. sativus), spinach (Spinacia oleracea) and lettuce leaves (Lactuca sativa) were collected locally. The leaves were washed and tray dried in a hot air oven at 60°C for 2-3 h and ground into powder. They were tested for presence of phytochemicals and anti-nutritional components phytic acid, nitrate, oxalate, tannin, and alkaloids. Among the GLV cauliflower greens had the highest content of oxalate (97.78±0.02 mg/100 g) followed by radish leaves (84.5±0.02) and spinach (72.51±0.02), respectively. Higher levels of phytic acid occurred in lettuce (26.89±0.02 mg/100 g), amaranth (25.79±0.02), and cauliflower greens (25.50±0.02). Tannin content was in cauliflower (37.79±0.03 mg/100 g), spinach (39.89±0.02), radish (42.54±0.02), amaranth (41.26±0.02), and lettuce (43.7±0.02). No differences occurred in nitrate content of all GLVs (cauliflower (12.44±0.01 mg/100g), radish (9.8±0.02), spinach (7.9±0.28), amaranth (11.86±0.01), lettuce (12.76±0.02). Alkaloid content of the GLVs was highest in cauliflower (72.81±0.01 mg/100 g) followed by radish (68.09±0.02) and lowest in lettuce (48.8±0.02). The GLVs offer cheap, rich sources of several phytochemicals. Phytochemicals are considered to be new form of medicine inducing health. The anti-nutritional content is of no consequence and may be reduced by various processing and cooking methods. Without any interference from anti nutritional factors, greens can be tapped to their maximum potential. These underutilised greens can be developed as value-added food products but mostly greens serve as fodder for animals and is wasted. This study proves that the beneficial extracts from these underutilised green leafy vegetables can be used as rich sources of micronutrient and phytochemicals in our daily diet.