The oven dried shea (vitellaria paradoxa) fruit pulp were analysed for its nutritional composition and some elemental constituents. The result showed mean value as moisture 4.58%, ash 8.95%, crude fat 1.35%, crude protein 3.5%, crude fibre 9.6% and carbohydrate 72.02%. Results of mineral analysis showed that calcium had the highest concentration of all the elements analysed and were found to be of the order: Ca > Ni > Co> Mg > Pb > Mn > Fe> Cd. These values suggest that the fruit can be used as nutrient supplement and as a source of micro and macro elements to the body.
