Abstract: Proximate composition, some minerals and some anti-nutritional factors of Aduwa leaf were investigated. The results revealed the following: Carbohydrate, 57.9, 15.6% protein. 9.0% ash, 4.50% fat and 12.80% moisture. The mineral elements analyzed l00 g-1 and their results are: Sodium, 36.0 mg, potassium 420 mg, 46.0 mg calcium, 66.0 mg magnesium and trace amount of iron. The amount of oxalate gave 75.2 and 2.60 mg 100 g-1 phytic acid. This work revealed that Aduwa leaf is a good source of protein, fat, carbohydrate ad some minerals. Oxalate content even though is high can be reduced to a tolerance level by pre-heating the leaf in hot water in the presence of potash. Aduwa leaf is therefore rich sources of nutrients that can be used as vegetable for making soup and other African dishes.