There are many types of other non conventional green leafy vegetable which are grown and consumed locally but has not been explored nutritionally. These non conventional green leafy vegetables are not cultivated but they grow naturally near water and in the open space. The present study was conducted to evaluate the phyto-chemicals, anti oxidant and nutritional quality of the selected non conventional green leafy vegetables grown locally /wild in Himachal Pradesh using standard methods. Five non conventional green leafy vegetables i.e. Bharase, Fafru, Khokhuya, Bichu butti and Chu-nali were taken for the study. The parameters analysed were. Flavonoids, DPPH activity proximate constituents dietyary fiber and mineral content. The results revealed that there was variation in the physical characteristics of the all non conventional green leafy vegetables. Nutritional quality evaluation revealed that the Bichu butti (Utrica diocia) was more nutritious as it contained 3.46 per cent protein, 11.38 per cent carbohydrates, 2.20 per cent ash and also 62.92kcal/100gm energy on fresh weight bases as compared to other non conventional green leafy vegetables. DPPH (57.07%) and Flavonoids (9.04%) were maximum in Bichu butti followed by Chu-nali. Bharase contained higher amount of macro and micro elements.