Polyphenols are naturally occurring compounds found in the fruits and vegetables. They are produced during natural development and as a result of stress conditions. They acts as highly antioxidative in nature and hence helps to protect in some neurological diseases. The present investigation deals with the total polyphenol content of eight selected traditional leafy vegetables. The results reveals that among all traditional leafy vegetables under study the polyphenol content is maximum in Amaranthus spinosus 64.19 mg/100 g FW, followed by Celosia argentea 52.46 mg/100 g FW, while lowest in Smithia sensitiva 19.13 mg/100 g FW. Thus due to appreciable amount of the traditional leafy vegetables under study, these vegetables could be used as an antioxidant to overcome certain degenerative human disorders.