Purpose of the research was to see the effect of braising on nutitritive content of teak leaves cocoons. The cocoons were collected from three different places in Gunungkidul Regency, Yogyakarta, Indonesia. Nutritive content of teak cocoons was triplicates analysed at the Chemical Laboratory, Technical Implementation Unit for Chemical Processes, the Indonesian Institute of Sciences in Gunungkidul, Yogyakarta. The nutritive content of braised teak cocoons was then analysed and compared with raw cocoons by t-test. The results show that raw teak cocoons contained 13,9% of protein, 10.01% fats, 0.99% ash, and 75.14% water. Braising significantly increased (p = 0.01) level of nutritive contents of teak leaves cocoons.