Freeze-dried samples of the greens and the kaltsounia were sent to the laboratory for analysis of their flavonol, flavone and flavan-3-ol content. The moisture of the samples was estimated during the freeze drying procedure by difference and was used for the conversion of the analytical results from mg/kg of freeze-dried sample into mg/100 g of food. Moreover, the applied methodology, as descried below, is compatible to previous research on wild greens (Trichopoulou et al., 2000) and traditional foods (Dilis, Vasilopoulou, & Trichopoulou, 2007) of Greece.