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This study was conducted to determine the protein and energy levels, and also amino acids content in some leafy vegetables. Amino acids composition was determined using High Performance Liquid Chromatography (HPLC) method, energy determination was by the bomb calorimetric method while other analyses carried out on the vegetables were adapted from well-known standardized methodologies by Association of Official Analytical Chemists (AOAC). The result obtained shows that moisture content in the leafy vegetables ranged between 10.20±0.00 and 10.875±0.0071% with water leaf (Talinum triangulare) having the highest mean percentage water content of 10.875±0.0071%. Also, protein values in the leafy vegetables gave a range of 11.1726±0.0232 to 25.036±0.0078% with the highest mean protein content of 25.036±0.0078% obtained in pumpkin leaf (Telfairia occidentalis). The amino acid composition showed the following range in individual leaf vegetables: 1.035±0.0071-5.415±0.0071 g/100 g in spinach Leaf (Amaranthus hybridus), 1.14±0.0071-7.83±0.0141 g/100 g in bitter leaf (Vernonia amygdalina), 1.26±0.0141-8.745±0.0071 g/100 g in pumpkin leaf (T. occidentalis) and 0.985±0.0071-4.96±0.014 g/100 g in water leaf (T. triangulare). It was discovered that the energy content was highest in T. occidentalis (216.365±0.0212 Kcal/100g while the least was recorded for water leaf (153.745±0.0071 Kcal/100g). Based on the findings in the analysis carried out in this study, it can be concluded that T. occidentalis appeared to have superior nutritional values than other leaf vegetables analyzed.