This research work is carried out with the objective to identify the potential of green leafy vegetables as antioxidants. Ethanolic extracts of Allium cepa, Anethum graveolens, Raphanus sativus, Basella alba, Cinnamomum tamala, Solanum nigrum, Tamarindus indica, Amaranthus tricolor, Trigonella foenum-graecum and Moringa oleifera were studied for their antioxidant activity in different concentrations. Total antioxidant activity assessed by phospho molybdenum method. Free radical scavenging activity by DPPH. The GLV were analyzed for total phenolic content ranged between 0.78µg/ml - 40.88µg/ml, and total flavonoids content ranged between the 21.77µg/ml - 2015.56µg/ml. The extracts were found that total antioxidants activity was highest in Cinnamomum tamala (131.78%) and low in Solanum nigrum (7.18%) and Tamarindus indica not shown the antioxidant activity.