Nutritional, anti-nutritional, and anti-mutagenic activities of the fresh and boiled Paeonia emodi leaves were analyzed. Significantly higher vitamin A (64.19 ± 0.18 mg/100 g), C (160.50 ± 1.85 mg/100 g), and E (1.25 ± 0.00 μg/g) contents were recorded in boiled as compared to fresh and dried