This study aims to analyze the nutritional potential of traditional food in Solok Regency which includes: (a) Types of traditional food found in Solok Regency, (b) the main ingredients of traditional food, (c) Traditional food processing methods, and (d) Grouping of nutritional content. from the traditional food of Solok Regency. So that it can develop alternatives to the development of traditional Solok Regency foods that have nutritional value. This type of research is survey research with a descriptive method. This research was conducted in 14 sub-districts in Solok Regency. The data in this study were obtained by literature study, Focus Group Discussion (FGD), and equipped with documentation. The data obtained from this approach is processed through three stages, namely: data reduction, data presentation, and drawing conclusions. The validity test was carried out by content validity and construct validity. The main ingredients most widely used to make traditional foods are rice, plain and black rice flour, and sticky rice. Based on the method of processing, it can be categorized into four, namely: (1) steamed, (2) fried, (3) baked, and (4) boiled. Alternative developments that can be done are (a) inventory of traditional foods, (b) identifying the nutritional content of traditional foods in Solok Regency, and (c) encouraging people to vary the ingredients used for processing traditional foods in order to increase the nutritional potential of the food.