This study was conducted to investigate the physicochemical properties of raw and blanched $Haetsun$ vegetables. The proximate composition, reducing sugar, free amino acid, organic acid, vitamin C and mineral composition were compared between raw and blanched $Haetsun$ vegetables. After blanching treatment, the moisture content of $Haetsun$ vegetables was increased, but the crude ash, crude fat, crude fiber, and crude protein content decreased in all samples. $C.$ $sinensis$ contained the highest level of reducing sugar with 1,518.16 mg% among all samples, and the content of the reducing sugar was decreased after blanching in all samples. Raw and blanched $Haetsun$ vegetables contained all essential amino acids except tryptophan. The vitamin C content of blanched samples was reduced 29~88% compared with raw samples. All $Haetsun$ vegetables contained high levels of potassium and calcium regardless of blanching. From these results, even though this study confirmed that $Haetsun$ vegetables were rich in vitamin C and minerals, their high amount of nutrient was reduced by blanching. Therefore, blanching conditions which can keep food value of $Haetsun$ vegetables must be established, because most of the nutrient composition of $Haetsun$ vegetables decreases by blanching.