Twenty-nine legumes were assessed for their nutritional and phytochemical compositions. Soybean and black soybean had the highest protein contents (34.05−42.65 g/100 g DW, dry weight of legumes), particularly being a rich source of lysine (1.78−2.23 g/100 g DW. Soybean and black soybean had the highest fat contents (14.13−22.19 g/100 g DW). Broad beans had the highest unsaturated fatty acids (83.57−89.01 g/100g fatty acid), particularly rich in α-linolenic and linoleic acid. The highest and the lowest dietary fiber were found in red kidney beans (35.36 g/100 g DW) and mung beans (22.77 g/100 g DW), respectively. Except for soybean and white kidney bean, 6 major anthocyanins in the legumes samples were identified. The soybean contained the highest total tocopherols content (90.40-120.96 μg/g dry weight of beans), followed by black soybean (66.13-100.76 μg/g DW). The highest carotenoids were found in lentils (4.53-21.34 μg/g DW) and red kidney beans (8.29-20.95 μg/g DW).