Abstract: Truffle is a delicacy in Saudi Arabia and many other countries ; however, information on its nutritious values and chemical composition is limited. The objective of this paper is to review the available data on chemical composition and nutritional quality. Saudi truffles contains moisture (75.21-79.38 %), protein (19.59-27.18 %), fat 92.81-7.42 %), crude fiber (7.81-14.89 %), ash (4.33-6.39 %), and ascorbic acid (0.70-5.10 mg/100 g). It also contains high amounts of K, P, and fair levels of Ca, Mg, Na, Fe, Cu, Zn, and Mn. Reports show that truffle contains all essential amino acids. This review suggests further investigation on local truffle with special emphasis on its production, cultivation, soil environment, impact of rainfall, associated microflora, storage effects on truffle quality, marketing, and economic evaluation in Saudi Arabia.