The core objective of this research was to determine the physicochemical characteristics, mineral composition, vitamin composition and fatty acid composition of Nigella sativa oil (NSO) than that of (SO). The data indicated that there was a marked variation in iodine value, saponification value, free fatty acids, and peroxide value between NSO and SO. The data revealed that NSO recorded higher values of ascorbic acid and vitamin E than that of SO. Besides, NSO had higher levels of Ca, P, K, Na and M than that of SO. While SO had higher levels of Mg,Cu, and Se. Characteristics of NSO and SO revealed higher degree of unsaturation as determined by gas liquid chromatography (GLC) reported herein. The major unsaturated fatty acids were linoleic acid (46.036% in NSO, and 12.607% in SO), followed by oleic acid (20.917% in NSO and 12.430% in SO). The main saturated fatty acid was palmitic acid (9.658% in NSO, and 9.367% in SO) are considered as two newer sources of good edible oils, thanks to their important role in human nutrition health.