Beta-carotene and lutein contents in 7 different green leafy vegetables(perilla leaf, mugwort, chwi, lettuce, spinach, leek, and crown daisy) were analyzed by HPLC. The isocratic separation was performed on a ${mu}-Bondapak$ <TEXT>$C_{18}$</TEXT> column with a solvent system of acetonitrile : dichloromethane : methanol = 70:20:10. To check the reliability of the method applied, precision and recovery tests were performed. Perilla leaf showed the highest ${eta}-carotene$ content(12,570 ${mu}g$ / 100 g), followed by mugwort and chwi, all of those have ${le}10,000{mu}g{eta}-carotene$ per 100 g vegetables. Green lettuce, spinach, leek, crown daisy and reddish brown lettuce contained 9,869, 6,689, 5,664, 3,601 and 3,299 ${mu}g{eta}-carotene/100 g$, respectively, Lutein content was the highest in perilla leaf($13,718{mu}g/100 g$) followed by chwi($11,989{mu}g/100 g$), mugwort($11,522{mu}g/100 g$), green lettuce($10,307{mu}g/100 g$) and spinach($10,115{mu}g/100 g$). ${eta}-carotene$ contents in perilla leaf, mugwort, chwi and green lettuce were 47.8~49.6% of total carotenoids, and ${eta}-carotene$ contents in the other green leafy vegetables analyzed were 37.7~41.4% Vitamin A contents of green leafy vegetables analyzed by HPLC were 2~6 times higher than the vitamin A values shown in food composition tables except crown daisy.