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Wattle seed <i>(Acacia</i> spp.<i>)</i> is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory profile of four abundant and underutilized <i>Acacia</i> species&#8212;<i>A.</i> <i>coriacea</i>, <i>A.</i> <i>cowleana</i>, <i>A.</i> <i>retinodes</i> and <i>A.</i> <i>sophorae</i>&#8212;were performed. Additionally, molecular weight of protein extracts from the wattle seeds (WS) was determined. The seeds are rich in protein (23&#8722;27%) and dietary fibre (33&#8722;41%). Relatively high fat content was found in <i>A. cowleana</i> (19.3%), <i>A. sophorae</i> (14.8%) and <i>A. retinodes</i> (16.4%) with oleic acid being the predominant fatty acid. The seeds contained high amounts of essential amino acids (histidine, lysine, valine, isoleucine and leucine). <i>A.</i> <i>coriacea</i> is rich in iron (43 mg/kg), potassium (10 g/kg) and magnesium (1.7 g/kg). Pentose (xylose/arabinose), glucose, galactose and galacturonic acids were the major sugars found in the four species. Raw seeds from <i>A. sophorae</i>, <i>A. retinodes</i> and <i>A. coriacea</i> have the highest protein molecular weight, between 50&#8722;90 kDa, 80 kDa and 50&#8722;55 kDa, respectively. There was variation in the sensory profile of the WS species. This study showed that the four WS species have good nutritional value and could be included in human diet or used in food formulations.