Epicarp, flesh and pitted samples of doum fruit (Hyphaene thebaica) were analyzed for proximate, fatty acid and amino acid (essential and non-essential) composition. Microstructure of the samples surface was observed using scanning electron microscopy (SEM). Total dietary fiber (TDF) and insoluble dietary fiber (IDF) content was found higher in the epicarp (61.48 and 57.31 g/100g respectively) compared to the other samples. On the other hand, flesh, pitted fruit and epicarp samples contained (6.92 g/100g), (6.01 g/100g) and (4.17 g/100g) SDF, respectively. The saturated fatty acids of epicarp, pitted sample and flesh were dominated by palmitic acid (C16:0) 75.10%, 64.47% and 34.14% respectively. The results showed flesh sample had higher percentages (p < 0.05) of unsaturated fatty acids; specifically, in oleic acid (25.66%) and linoleic acid (21.39%) compared to the other samples. The highest amount of essential amino acids in each samples were phenylalanine and leucine. While glutamic and aspartic acids were found higher among nonessential amino acids in each samples. SEM images showed that the hollows and voids were more obvious on the surfaces of each samples.