Cassava leaves are nutritionally rich, but only moderately consumed in Coastal Kenya. Enhanced leavesâ€™ utilization could reduce nutrientsâ€™ insecurity in this region of Kenya. Nutritional and safety information availability could popularize them. This study determined nutrients levels of the varieties Tajirika, Karembo and Kibandameno, at 3, 6, and 9 months after planting. Leaves harvested were analyzed for Moisture / Dry Matter (DM) content, Crude Fat, Protein, Hydrogen Cyanide, Vitamin C, Vitamin A, as well as Iron and Zinc Content. Results showed significant (P =.05) effect of crop age on nutrients content. Nutrients peaks were; moisture content (74%) at 3 months in Karembo and Tajirika, 75% at 9 months for Kibanadameno; DM (50%), at 6 months, across varieties; fat (1.0 mg / 100 g), was highest in Kabandameno at 3 months; protein (36 mg/100 g), was highest in Kibandameno at 9 months. Cyanide was a maximum of 7.4 mg/ kg at 9 months. Vitamin C was highest in Karembo (1236 mg / 100 g) at 9 months. Vitamin A was 190 to 638 mg /100 g, at 6 months across the varieties. Iron and Zinc were 10 mg / 100 g, peak at different crop ages. It is concluded that Cassava leaves micronutrients and dry matter are at a peak at 3 and 6 months, while cyanide progressively builds up.
Keywords: coastal Kenya, local and improved cassava varieties, nutrients, cyanide