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Background and Aim: Despite the pharmacological relevance of Water leaf (Talinumtriangulare), there is paucity of information in literature on the effect of boiling on itspharmacopotency as well as nutritional properties.Methodology: The total chlorophyll, carotenoids, proximates, phytochemicals, minerals,vitamins and antioxidant assays of the leaves of the vegetable were performed usingstandard techniques.Results: The raw leaves of water leaf (Talinum triangulare) possessed considerableamounts of proximates, phytochemicals, minerals, vitamins, chlorophyll as well as antioxidantactivity but had low levels of carbohydrates and energy value. Cooking of the rawleaves of the vegetable for 5 minutes resulted in insignificant (P>0.05) losses ofproximates, phytochemicals, Ca, Fe, Zn, thiamin, riboflavin, niacin and tocopherol, butsignificant (P<0.05) losses of vitamin C, carotenoids, Mg, P, chlorophyll and antioxidantactivity with a corresponding increase in moisture, proteins and crude fibre contents.Conclusion: The conventional method of cooking of the raw waterleaf in Nigeria leads toan increase in its protein and crude fibre contents which justifies the usage of the cookedvegetable in the management of obesity, stroke and diabetes mellitus in Nigeria

Bioactive Constituents and In vitro Antioxidant Capacity of Water Leaf (Talinum triangulare) as Affected by Domestic Cooking