Adulteration of honey has becoming a matter of deep concern. Quality evaluation will ensure prompt detection of adulterated honey. This study aimed to assess quality evaluation of honey from different sources in Sokoto State. The parameters estimated included, color, purity , free acidity, lactic acidity, Total acidity, relative density, moisture, ash, protein, fat, carbohydrate, energy, vitamin C, glucose, fructose, sucrose ,glucose + fructose fructose/glucose ration and mineral elements. These parameters were estimated according to Association of official analytical chemist ( AOAC) (1990) and Food and Drugs Administration( FDA) . The parameters are color : dark amber, amber and light amber, PH (3.47 ±0.02 – 6.0 ±0.01), free acidity (5.33 ± 1.07 – 24.53 ± 2.85 meg/kg) , lactic acid (1.20 ±0.24 – 5.50 ± 0.63 meg/kg), total acidity (11.760 ± 1.31 – 30.050 ±3.46 meg/kg) relative density (1.440 ±0.00 – 1.730 ±0.03 g/dm3 ), moisture (4.130 ± 0.06 – 13.20 ± 0.11g/100g), ash (0.470 ±0.07 – 4.06 ±0.18 g/100g), protein (0.690 ± 0.01 – 1.010 ± 0.01g/100g), fat (0.060 ±0.03 – 0.630 ±0.03g/100g), carbohydrate (85.050 ±0.22 – 93.760 ±0.02 g/100g), energy (13970 ±1.62 – 1609.280 ±0.52 kcal/100g), vitamin C, (13.520 ±0.07 - 66.260 ±2.06g/100g), Glucose(11.86 ±0.10-32.5±0.23), Fructose(23.53±0.44-51.94±0.82),Sucrose(0.76±0.01-2.01±0.003), Na (20.330 ± 0.33 – 61.660 ±0.88 mg/100g), K (16.330 ±0.33 – 59.330 ±0.66 mg/100g), Ca (0.290 ±0.03 – 0.740 0.01 ±), Mg (0.140 ±0.01 – 1.00 ±0.003 mg/100g) and P (1.300 ±0.06 – 1.570 ±0.01 mg/100g ) . The parameters are comparable with those from many parts of the world and are also within the limits of international standards which confirm their nutritional quality and support their utilization in various food products.