The nutritional quality ofwhite alligator (Caiman crocodilus crocodilus), taricaya (Podocnemis unifilis), carachupa (Dasypus novemcinctus) and churo (Pomacea maculata) meat was evaluated by chemical and mineral composition analysis. The animals were purchased at Belen market in quitos. The results by species are: White alligator: humidity 74.34%, dry matter 25.67%, protein 22.54%, ether extract 0.85% and ash 1.07%; taricaya: hurnidity 76.58%, dry matter23.43%, protein 20.52%, ether extract 0.62% and ash 1.13%; carachupa: humidity 74.45%, dry matter 25.55%, protein 22.86%, ether extract 0.56% andash 1.24%; churo: hurnidity 74.67%, dry matter25.33%, protein 16.21 %, ether extract 0.56% and ash l .83%. Calcium and phosphorus content (mg/100 g) was: White alligator 3.411, 179.61; taricaya 11.50, 173.05; carachupa 10.44, 196.26 and churo 636.85, 112.40. The net energy (kcal/l OOg) was 103.74, 102.65, 91.45 and 74.25 for white alligator, taricaya, carachupa and churo.