The aim of this study was to analyze the nutritional quality and antinutritional factors of okra leaves subjected to different process. Proximate composition, calcium, magnesium, potassium were determined, as well as lectin, tannin, saponin and total phenolic compounds. The okra leaves showed a predominance of carbohydrates, fibers and proteins that were not significantly affected by process, being also considered source of calcium, magnesium and potassium. Extracts obtained from bleached, cooked, lyophilized leaves and from 30% fraction, buffer showed the presence of lectin. The tannin contents found were 3.39% in lyophilized leaves, 0.45% in fresh leaves, 0.44% in bleached leaves and 0.27% in cooked leaves. The presence of saponin was not detected. The extract showed content of phenolic compounds of 19.27 mg of GA/g. The okra leaves can be included in human diet as a nutritionally suitable food.