Egyptian (local  or balady) and imported Nigella sativa L. seeds and its defatted meal (cake) were analyzed for chemical composition Proteins, fats, carbohydrates, fibers, and ash in local seeds were: 21.44, 36.22, 22.00, 15.82 and 4.55% respectively (in dry weight bases), while in imported seeds they were 20.55, 35.38, 26.28, 11.67 and 4.11% respectively. On the other hand in defatted local seeds the same components were 28.34, 14.5, 40.12, 12.54 and 4.87% respectively while defatted imported seeds they were 29.65, 13.86, 42>15, 12.88 and 4.95% respectively.  Seeds and its cake contain aproximate amounts of amino acids compared with WHO/FAO pattern except for lysine which was 5.8 in WHO/FAO pattern while it was 2.66, 2.92, 3.56 and 4.18 in balady and imported seeds and its cakes respectively. Nigella seeds and its cake contain different quantities of minerals Ca, P, Fe, Zn, Mg and Cu. The biological evaluation of protein  (PER and NPR) was studied. PER values were 1.45, 1.66, 1.89 and 2.03 of balady, and imported seeds and its cakes respectively, while NPR values were 1.86, 1.95, 2.05 and 2.15 respectively.