This work consists in determining the contents of the main nutrients in the maize consumed by the population of Mbujimayi as a staple food, then comparing the nutrients potentialities of the locals varieties with those of the improved varieties, in order to facilitate the consolidation of foot safety in this area-city.With this intention, four locals varieties three improved varieties were weighed in order tout find their respective gravimetric chemical composition, in particular by dessication, incineration and tritimetric dosage of total nitrogen by the KJELDAHL method. The locals and improved maize varieties analyzed respectively showed average water content (12,59 ans 10,62 %), dry matter content (87,46 and 89,36 %), organic matter content (85,73 and 87,56%) and crude protein contents (9,6 and 10,6 %). At the threshold &=5% and degree freedom = 5, the statistical analysis of differents contents gave respective values of F (1,8; 1,8; 5,0; 1,82 and 2,11) lowers than value or tabular F (6,61). The improved varieties of maize do not experience any nutrient superiority in their nutrient contents compared to the locals varieties of this foodstuff.