Many indigenous communities in Colombia consume foods which are not currently in the Colombian Food Composition Table. The purpose of this project was to analyze the nutrient, anti-nutrient and bioavailability profile of native foods consumed by indigenous groups. In 2 departments, convenience and adaptive sampling was employed; 10 foods were collected from 3 different sites within each department. Foods were cooked following traditional methods. Samples were frozen, lyophilized and analyzed by accredited labs for humidity, ash, dietary fiber, N, lipids, carbohydrates, energy, Ca, P, Fe, Mg, Na, K, Zn, Mn, Cu, F, I, Se, vitamins A, B1, B2, B3, B6, B12, D and K, folate, sugars, organic acids, carotenoids, antioxidant activity, polyphenols, flavonoids, phytates, enzyme inhibitory activity, tannins and in vitro bioavailability (Fe, Zn). Syntermes pos. spinosus, a termite had the highest protein (35 g/100 g) and Fe (82 mg/100 g) concentration; Oenocarpus batava matius, a fruit had the highest energy (402 kcal/100 g); Solanum stramoniifolium Jacq. var. inerme (Dunal) Whalen, a fruit had the highest total carotenoids (2.9 mg/100 g). The addition of these foods to the Colombian Food Composition Table will allow native foods to be included in nutrition programs in the country and can be useful for political discourse on the role of biodiversity in sustainable diets. Funding: ICBF and USAID with technical support from OIM.