Kaophan is a local food of the native people in Lablae District, UttaraditProvince. It made from rice, water and salt which made it has low nutritive values. Theobjective of this study was to determine the nutritive values of local recipe Kaophan soldin Lablae District and two developed recipes: Kaophan with cooked pumpkin andKaophan with boiled peeled mung bean. The local recipe Kaophan was collected fromMae Pool, Phai Laung, Chai Chumpol and Sripanommas sub districts. The mixedsample was analyzed for nutritive values. It was found that the local recipe Kaophan (100 grams) contained moisture70.78 g., carbohydrate 1.34 g., fat 26.4 g., protein 0.24 g., ash 1.24 g. and energy113.12 kcal. respectively. Regarding the first new recipe Kaophan, which consisted ofrice flour 18.5% Thao Yai Mom flour 8.09%, cassava flour 3.47%, water 57.80%, salt1.16% and pumpkin 10.98%. The second new recipe Kaophan consisted of rice flour19.5%, Thao Yai Mom flour 8.54%, cassava flour 3.66%, water 60.98% salt 1.16% andmung bean 6.10%. Both new recipes Kaophan were analyzed for nutritive values. Theresults showed that the first new recipe (100 grams) contained moisture 68.33 g.,protein 1.77 g., carbohydrate 28.11 g., fat 0.58 g., ash 1.21 g., vitamin A 0 (+,m)g., (+,b)-carotene 29.14 (+,m)g. and energy 124.74 kcal. The second new recipe (100 grams)contained moisture 66.74 g., protein 2.40 g., carbohydrate 29.42 g., fat 0.30 g., ash 1.14g., vitamin A 0 (+,m)g., (+,b)-carotene 0 (+,m)g and energy 129.98 kcal.