The present investigation was undertaken in the Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur to study the different properties of fresh fenugreek leafy vegetable like proximate composition, physical and bio-chemical properties. Fresh fenugreek leaves, also known as methi leaves, are not only a flavourful ingredient but also offer several nutritional benefits. Objective of this study is to determine nutritional compounds of fenugreek leaves and their health benefits. Fresh fenugreek leaves are a rich source of vitamins and minerals. These are essential for maintaining a healthy immune system, promoting good vision, supporting blood clotting, and aiding in the production of new cells. Fenugreek leaves are packed with antioxidants, such as flavonoids (559.81 mg/100g), polyphenols (147.82 mg/100g), and carotenoids (20.25 mg/100g). These compounds help protect the body against damage from harmful free radicals, which can contribute to chronic diseases, including cancer and heart disease. Fenugreek leaves are a good source of dietary fiber. Fiber aids in digestion, helps regulate blood sugar levels, promotes a feeling of fullness, and supports healthy cholesterol levels. These leaves contain high amount of fibers about 2.20% consuming an adequate amount of fiber is important for maintaining a healthy digestive system.

The present investigation was undertaken in the Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur to study the different properties of fresh coriander leafy vegetable like proximate composition, physical properties and bio-chemical properties. It was found that the moisture content, carbohydrate, crude protein, crude fat, crude fiber and ash content of fresh coriander leafy vegetable were found to 85.65, 4.26, 3.08, 0.3, 2.09 and 4.62 %, respectively. The total flavonoids, total phenols, chlorophyll content, ascorbic acid and ß-carotene content of fresh coriander leafy vegetable were found to be 318.40, 76.69, 222.36, 160.36, 34.32 mg/100 g, respectively. Overall, the combination of proximate composition, physical characteristics, and bio-chemical properties underscores the nutritional value and potential health benefits of fresh coriander leafy vegetables. Incorporating coriander into diets can provide essential nutrients and bioactive compounds, enhancing both the flavor and the potential well-being of individuals.