Glucosinolates are plant secondary metabolites of β-thioglucoside structure that are responsible for flavour, aroma and taste of foods of plant origin. They are considered phytochemicals which means that they have the potential to protect the human body from various diseases, especially with the onset of cancer. In this work, the identification of glucosinolates and the quantization of glucosinolates in the powder of yellow and red roots of Maca and Moringa powder and tea were examined. Lepidium meyenii (Brassicaceae) - Maca is rich in nutrients of high value and secondary metabolites with high biological activities. In this paper, the glucosinolate profile from two plant species Lepidium meyenii (Maca), yellow and red, is correct. The chromatogram exposes the fact that similar glucosinolates are present. Glucotropeolin (benzyl glucosinolate) is the main glucosinolate in both samples having 7.02 μmol/g of dry weight in yellow Maca powder, and 8.96 μmol/g of dry weight in red Maca powder. Glucotropeolin was followed by glucolimnanthine (3-methoxybenzyl-glucosinolate), having 1.93 μmol/g of yellow Maca powder and 2.55 μmol/g of red Maca powder. Moringa oleifera (Moringaceae), commonly known as Moringa, is native to north-western India. In Africa, it is often consumed for the self-treatment of patients affected by diabetes, hypertension or HIV / AIDS. Glucomoringin (4- (α-L-ramnosyloxy)benzyl glucosinolate was identified as the main compound in Moringa, with 29.23 μmol/g of dry tea weight and 21.78 μmol/g of Moringa powder. The acetylated isomers of glucomoringin in both Moringa samples were identified in much smaller amounts.