Potash, an impure form of potassium salts such as potassium carbonate (K2CO3), has significant applications in agriculture and food preparation. Derived from sources like wood ashes, maize cobs, and Acha hay, potash is used in Nigeria for various local purposes, as food tenderizer and supplement in traditional medicine. This study aimed to evaluate the chemical and nutritional constituents of potash from some Local Government areas in the Northern zone of Plateau State, Nigeria. The study employed a Laboratory-based analytical approach to determine the chemical and nutritional components of four potash varieties: maize cob, Acha hay, white, and red potash. Samples were randomly collected from Vom Market in Jos South LGA, Fan Market in Barkin Ladi LGA, and Terminus Market in Jos North LGA of Plateau State. The chemical analytes, including sodium, potassium, calcium, iron, magnesium, copper, zinc, phosphorus, manganese, chloride, and cobalt, were measured in ppm using Atomic absorption spectrophotometer (AAS) machine (Buck Scientific 205), ultra-violet visible photometer machine and muffle furnace. Additionally, proximate analysis for moisture, crude protein, crude fiber, lipids, ash, Nitrogen-Free Extract (NFE) and Metabolizable Energy (ME) was conducted. The analysis revealed significant variations in the chemical and nutritional components among the different potash varieties. Maize cob potash exhibited high potassium (600,000 ppm) and sodium (6,666.7 ppm) levels, while white potash showed substantial amounts of potassium (500,000 ppm) and chloride (115 ppm). Acha hay potash had high potassium (600,000 ppm) and calcium (250 ppm) contents, and red potash contained notable levels of potassium (500,000 ppm) and chloride (110 ppm). Nutritional analysis indicated varying levels of moisture, crude protein, crude fiber, lipids, ash, NFE & ME, highlighting the distinct profiles of each potash variety. The study underscores the diverse biochemical and nutritional profiles of different potash varieties, highlighting their potential health benefits and risks. These findings lay the Background work for further research into the health implications of potash consumption and its role in dietary supplementation.