Understanding the nutritional nuances of plants contributes valuable insights for dietary planning and underscores their potential in promoting health and well-being. Therefore, this research was designed to evaluate the nutritional properties of Jackfruit and Soursop juice comparatively. Samples were procured from Eke Oko Market, Orumba North Local Government Area of Anambra State, and analysed using methods endorsed by the Association of Official Analytical Chemists (AOAC). The nutritional composition of Jackfruit juice and soursop juice revealed percentages of moisture85.00% and 87.90%, fat0.50% and 0.40% , crude protein0.75% and 0.41%, ash0.89% and 0.55%, crude fibre0.43% and 1.30%, and carbohydrate5.66% and 2.74%. This study underscores the high nutritional value of both jackfruit and soursop juice, confirming their potential as functional fruits. Soursop juice exhibited higher moisture content, whereas jack fruit demonstrated higher ash, fat, fibre, protein and carbohydrate. The