General components of comfrey collected during the period of July-September 1978 in Pusan area were investigated with a view to determine its possible value as a foodstuff by means of titrimetry, chromometric analysis and fluorometric analysis. As a result, the following data were obtained. 1) The contents of moisture, crude lipid, crude protein and carbohydrates of the comfrey were similar to those of other green vegetables such as spinach, crowndaisy, lettuce, leek and mallow. 2) The inorganic Ca, P and Fe of the comfrey were fairly greater in contents than those of other green vegetables. Compared with spinach, for instance, there were 4 times as much Ca and about 2 times as much Fe in it, respectively. 3) The contents of vitamins of the comfrey were also found in an amount much greater than those of other green vegetables. V-A of the comfrey, for instance, were 6 times greater in content than that of lettuce, and about 2 times greater than that of crowndaisy, leek and mallow, respectively. It also showed a greater content of V-A than even that of spinach, known as a vegetable most rich in V-A. V-B of the comfrey showed a little lower level of content than that of spinach but showed about the same level of content as that of leek and lettuce. V-B of the comfrey was 6 to 8 times greater in content than that of lettuce and leek. The content of niacin of the comfrey was also found much greater than those of other foodttuffs. V-C of the comfrey compared 3.5 times greater with that of lettuce, 2 times greater with that of mallow, and generally a higher level with those of other green vegetables. The above findings seem to firmly establish the food scientific value of the comfrey. Furthermore, the vegetable is very prolific and grows easily. If the general public is made aware of these facts, the vegetable is thought to contribute not a little to their dietary life as a nutritious foodstuff.