Indigenous vegetables are chemical free and highly nutritious. However the consumption is limited. This
research studied on change of bioactive compounds: chlorophylls a, b, total chlorophylls, total carotenoids and
total phenolics compound in the young leaves of Pia-fan (Pluchea indica Linn. Less.), Indian trumpet flower
(Oroxylum indicum Vent.) and scrambled eggs (Cassia siamea Britt (Lamk.). The samples were collected from
three sources in Mahasarakham province. They were extracted with 80 % ethanol  and their extracts were
measured with a spectrophotometer. The results show that the young leave of Pia-fan had a chlorophylls a, b, total
chlorophylls and total carotenoids were 132.41, 125.21, 257.62 and 96.00 mg/g DW; respectively. In addition;
young leave of Pia-fan had a phenol compound 296.15 mg/g DW which was significantly higher than those in the
other two indigenous vegetable. After storage at ambient temperature (28°C, 65 %RH), the result show that the
young leaves could be stored for 3 days. The chlorophylls a, total chlorophylls, and total phenol decreased with
storage time while total carotenoids were rather constant. Pia-fan was able  to maintain total chlorophylls, total
carotenoids, and total phenol better than other plants (245.62, 94.02, and 262.26 mg/g DW respectively). In
conclusion, Pia-fan is the high potential native vegetable for consumption.