Abstract: This study was aimed to evaluate the phytochemical profile and variability among marketed Triphala powder samples. The results showed that Triphala powder is laden with high amount of phenolics, tannins, ascorbic acid along with total sugar and starch. A remarkable variation was observed among phytoconstituents of the top ten most popular brands. Total phenolics were recorded in the range of 21.15±1.13 to 44.80±0.50% while tannin was in the range of 18.83±0.61 to 40.59±0.61%. A good amount of ascorbic acid (0.041±0.002 to 0.164±0.002%) was also present in the Triphala powder. Nutritional analysis revealed remarkable variations in sugar (3.22±0.88 to 13.65±0.50%) and starch (3.29±0.20 8.24±0.12%) content. Some phytoconstituents that were recorded in higher concentration in the first year of study were in lesser amount during the second year of the study or vice versa.