Lutein, a carotenoid associated with maintenance of visual health especially in the prevention of age-related macular degeneration (AMD) and cataracts, was quantified in locally abundant fruits and vegetables. Samples included malunggay (Moringa oleifera), alugbati (Basella alba L.), kalamansi rind (Citrofortunella microcarpa), atsal or bell pepper (Capsicum anuum), carrots (Daucus carota), and bok choy (Brassica rapa L. subp. chinensis). Analyses showed, with the exception of atsal, that all the samples have detectable amounts of lutein. Lutein was highest in alugbati (81.6 µg/g ± 1.14) followed by bok choy (58.5 µg/g ± 1.11), malunggay (55.7 µg/g ± 0.611), kalamansi rind (28.3 µg/g ± 0.721) and carrots (7.75 µg/g ± 0.362). This implies that the green leafy vegetables contained significantly higher amounts of lutein. A preliminary study was also conducted to determine the effect of heat treatment on lutein content. Results showed that lutein content significantly increased after boiling. Malunggay showed the highest increase at 305% (171 µg/g ± 6.11). This shows that heat treatment could greatly improve the extractability of lutein and could therefore improve its bioavailability.