A survey was carried out to determine the locally available leafy vegetables in three locations of Machakos District, Kenya. The most common vegetables were analyzed for vitamin C, beta-carotene calcium, iron and oxalate. Consumption of wild and semi-wild leafy vegetables was found to be common in the three locations especially during the dry seasons. Results of laboratory analyses revealed high levels of beta-carotene and vitamin C, and iron, and moderate levels of the mineral calcium, in the majority of the vegetables. Most vegetables were found to satisfy more than 100% of the daily requirements for vitamins A and C and more than 50% of the mineral calcium for an adult male. Three of the vegetable species analyzed had high levels of oxalate.