Raisins (Vitis vinifera L) are preferred due to their unique delicious taste, high nutritive value and ability to reduce the risk of many serious and chronic diseases. The quality of the raisins is of greatest significance since it directly affects the health and wellbeing of the consumers. We aimed to evaluate proximate composition and mineral contents of locally available raisin varieties viz. Rblr1, Rblr2, Rblr3. The proximate composition viz. moisture, protein, fat, ash, and crude fiber and mineral contents viz. calcium, magnesium, copper and zinc were assessed. Results revealed that the proximate composition of Rblr3 variety viz. moisture (%), crude fat (%), carbohydrate (%), protein (%), ash (%), and crude fiber (%) was relatively grater when compared with Rblr1 and Rblr2 varieties. Calcium and zinc contents (mg/100g) were higher in Rblr2 variety, and magnesium and copper contents (mg/100g) were higher in Rblr3 variety. In conclusion, the proximate composition and mineral contents of the different local varieties of raisins varied greatly from one another. These findings will benefit consumers in a way that they will remind them to constantly be on the lookout for signs of poor quality, such as cleaning flaws that could serve as a warning about tainted samples whose consumption could be harmful rather than beneficial.