Vegetables are sources of bioactive compounds such as polyphenols, carotenoids and amines. Polyamines, discovered in mid-1678, were only recently associated with the decline of neurodegenerative and cardiovascular diseases. Aiming to contribute to the dissemination of information about this class of bioactive compounds, the profile and contents of nine amines (agmatine, cadaverine, spermidine, phenylethylamine, histamine, putrescine, serotonin, tyramine and tryptamine) were analyzed in conventional vegetables—lettuce (Lactuca sativa), kale (Brassica oleracea) and unconventional vegetables—almeirão-roxo (Lactuca canadensis), ora-pro-nobis (Pereskia aculeata) and serralha (Sonchus oleraceus). The extracts obtained in a 5% trichloroacetic acid solution and purified on a 0.44 µm millipore membrane were analyzed in a reversed phase HPLC [post-column (C18) derivatization with o-phthaldialdehyde and fluorescence detection]. Amines were identified by interpolating chromatographic peaks from analytical standards and quantified by calculating the peak area. Of the nine amines, only serotonin and tryptamine were not detected. Ora-pro-nobis and serralha had the most diverse profile of amines (five of them), while kale and lettuce had the least (two). Nevertheless, kale and lettuce had the two highest total amine contents of 14.33±1.00 and 6.55±0.01mg/kg, respectively, followed by ora-pro-nobis 6.15±0.91mg/kg (p≤0.05). Putrescine and spermidine were detected in all samples, with spermidine predominantly in kale (11.24±0.81mg/kg), followed by lettuce (3.44±0.16mg/kg) (p≤0.05). Recent research has indicated that this polyamine protects against cognitive decline and mitochondrial respiration, both if which are associated with aging. Serralha was the only vegetable source of agmatine (0.21±0.01mg/kg) and, together with almeirão-roxo, of phenylethylamine (≈0.17±0.01mg/kg for both). Tyramine and histamine were only found in ora-pro-nobis (0.89±0.03 and 1.33 ±0.15mg/kg, respectively), but at safe levels for healthy individuals. This research corroborates the characterization of bioactive compounds in conventional and unconventional food, supporting health professionals in the recommendation of the consumption of plant sources containing polyamines or the promotion of human longevity.