Abstract Borage ( Borago officinalis comunis) is a plant commonly cultivated for consumption in Spain and other countries. The objective of this study has been to determine the proximate and mineral composition. The edible part of the plant corresponds to the basal leaf petioles. In this part, water was found to be the major constituent with an average value of 94%. Dry matter was mostly constituted by neutral detergent fiber, ash, and protein. Potassium was the major mineral element, reaching an even higher proportion than either fat or starch. Borage had also adequate levels of iron. The values obtained in this study show that borage should be included in the food composition tables within the leafy vegetable group.