The green leafy vegetables are packaged with nutritional and medicinal benefits for holistic wellbeing which ca n be contributed to presence of phytochemicals and micronutrients. Processing of food, affects the nutritional value, concentration, and biological activities of all components to different extent. In this perspective, the content of antioxidant activity in unprocessed food in relation to that in processed foods requires attention and has emerged as an important parameter to assess product quality. Further, most vegetables are consumed post cooking, though a few like green leafy ones are consumed raw, as in salads. This study aims to evaluate the effect of cooking on the vitamin C in commonly used greens as spinach (Spinacia oleracea L.), radish (Raphanus sativus L.), fenugreek (Trigo nella foe nu m-g rae cum L.), coriander (Co ria ndrum sativum L.) a nd shepu (An eth um graveolens L.). Domestic heating methods used were blanching, steaming, and microwaving. Vitamin C was estimated through titrimetry and the results of the study revealed that cooking causes a significant reduction in ascorbic content of all five leafy vegetables with microwaving cooking accounting to maximum loss for all five samples. Highest vitamin C loss on blanching was in fenugreek (51.04 %), followed by shepu leaves (45.35%), coriander (44.64%), radish leaves (16.67%) and spinach (15.68%) while on steaming, highest loss of vitamin C amongst selected vegetable occurred in fenugreek leaves (35.77%), followed by radish leaves (33.34%), coriander leaves (25.67%), shepu (22.74%), spinach leaves (17.58 %). In view of this, it could be concluded that cooking by boiling with microwaving, steaming and blanching decreases the vitamin C contents in green leafy vegetables, and needs to be considered, so as to make available ascorbic acid, maximally.
