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This study evaluated the nutrient and phytochemical composition of some commonly consumed traditional soups, drink and dish of Nasarawa State, Nigeria. The soups include Miyan ridi with white sesame seed as main ingredient, Miyan ngbandar with okra leaves as main ingredients, Miyan karkashi with tender leaves of black beni seed as the main ingredient and Miyan karkashi manya with leaves of black beni seed and palm oil as main ingredients. The dish is jack bean pudding while the drink is made from sorghum. The nutrient and phytochemical composition of the food samples were analyzed using standard methods. Moisture content was high in all the samples and ranged from 66.81% for Zhepo to 83.20% for Miyan karikashi. Carbohydrate was low and ranged from 0.38% for Miyan ngbandar to 18.49% for Zhepo. Protein content was poor in all the samples and ranged from 3.10% for Miyan ridi to 6.38% for Miyan ngandar. Fat content ranges from 3.01±0.06 for Egbekpen to 11.17±0-12 for Miyan karkashi manya, while the fibre content ranges from 1.60±0.05 for Egbekpen to 4.12±0.08 for Miyan ngbandar and ash contents varied widely among samples at relatively low levels and ranges from 0.48±0.01 for Miyan ridi to 3.36±0.01 for Miyan ngbandar. The food samples have high contents of all the mineral screened and could serve as good source of them to consumers. Phytates content of the samples ranges from 0.30±0.01 in Miyan karikashi and Miyan ngbandar to 0.86±0.01 in Zhepo, also the Trypsin inhibitors content were found to be very low in all the food samples ranging from 0.27±0.01 in Miyan ridi and Miyan ngbandar to 0.58±0 …