Introduction. It was researched the chemical composition of fenugreek hay leaves which is a source of biologically active substances and used as spice-aromatic raw materials for the confectionery products. Materials and methods. The chemical composition of fenugreek hay leaves were studied by ultra high-speed high performance liquid chromatography, spectrophotometry and gas chromatography with mass-selective detection. To investigate the composition of leaves extract aglycones acidic hydrolysis was used. After hydrolysis aglycones were extracted by ethylacetate and extracts were used for chromatography. To identify component composition the derivatization method was used. Results and discussion. The presence of phenolic compounds, phenolcarbonic acids, chlorophylls, trigonoline alkaloids, which have a high antioxidant potential, was confirmed in the chemical composition of fenugreek leaves. It is known that phenolic compounds in plants are rarely found in the free state. Most of them are presented in the form of various O- and C-glycosides. The diversity of flavonoid glycosides is due to a significant amount of sugars and the different positions of their attachment to the aglycones, as well as the fact that sugars may have different configurations of glycosidic bonds. It was identified the luksosa, beta-dl-arabinopyranose, sucrose, raffinose, glycerol, xylitol in the fenugreek leaves extracts. The presence of amino acids such as L-alanine, L-valine, L-proline, Lthreonine had been proved in these leaves. The oxyacetic, succinic, 2,3-dioxypropanoic, 2,3,4- threehydroxybutyric acids and fatty palmitic and alpha-linolenic acids were also identified in the leaves extracts. Fenugreek essential oil contains: hexadecene, eicozanol, ethyl palmitate, ethylinoleate, beta-hydroxy-butyric,beta-aminoizobutyric, hydroxybutanedicarbonic, 1,2,3-propanethreecarbonic acids; ethyl esters of linoleic, levulinic, palmitic, ethylpalmitic, citric acids, which are likely to form a flavor of spicy-aromatic raw materials. Conclusions. The presence of phenolic compounds, essential nutrients, aromatics in the fenugreek leaves should increase the shelf life, the nutritional value, improve the sensory properties of confectionery. [ABSTRACT FROM AUTHOR]