Many households depend on easy and quickly prepared foods that are intended to be nutritional. One of such foods is instant noodles, which the nutritional contents are not always guaranteed. This study was conducted to determine the proximate and elemental composition of three different brands of instant noodles. Standard analytical methods were used for the analysis. The result of the proximate analysis indicated that Indomie instant noodles had the highest concentration of fat content of 5.139% and carbohydrate content of 84.340%, followed by Bestie instant noodles with fat content of 4.748% and carbohydrate content of 76.770%, while Tummy-Tummy instant noodles had the highest concentration of moisture content of 5.55%, fiber content of 1.688% and protein content of 4.200%. The metal analysis showed that Indomie noodles had the highest concentration of Fe (7.54ppm), which was below the WHO stipulated standard of 10.000-50.000ppm. It also had the least concentration of Hg and Pb with 0.474ppm and 0.364ppm respectively, and the Pb content was far higher than 0.025ppm stipulated by the WHO. The Na content of Tummy-Tummy noodles was 81.476ppm and this value was far greater than 3.290ppm obtained from Indomie noodles. But, the Na contents of the three brands of noodles were in tandem with <5000 per day stipulated by the WHO. Indomie noodles may be said to be preferred to the other noodles because it contains a reasonable amount of carbohydrate and lesser amount of heavy metals. Key words: Indomie, Tummy-Tummy and Bestie Noodles, Proximate and Elemental Analysis