High quality of millet oil due to the fatty acid composition necessary for the human , s body, high percent of three glycerides none-saturated in this oil, and the most important of all holding the highest percent of oil among the other cereals make it possible for the researchers to study further. Millet oil is a foodstuff rich in natural antioxidants (tocopherols) that raises the thermal stability as well as prevents the undesirable flavor resulted from linolenic acid oxidation in this oil. Presence linoleic acid at significant amount of millet oil (45-67%) caused this oil having an important role in increasing of the pelasma HDL and decreasing LDL and as the result, preventing the risk of heart diseases. Millet oil is useful in providing anti- depress drugs, favor, high blood pressure, diabete, diarrhea, and high blood fat as well as dietary complementaries for eldery people. In this research oil of three common varieties millet (italian, common, pearl) are evaluated in respect to their physicochemical characteristics. Oil, protein, moisture, ash, fiber were determined according to AOAC official method. Iodine value (IV), acid value, peroxide value, soaponification value, non-soaponification value, refractive index, specific gravity, color index were determined according to AOCS official method. Common and pearl millet oils were identified suitable in their quality characteristics, because their acid value and peroxide value were relatively low in proportion to the italian millet oil. Iodin value and refractive index of italian millet oil were high considerably in proportion to the two other oils. This is a reason considered for their high percent of non-saturated of this oil. Common and pearl millet oils had a very light and clear color in proportion to the italian millet oil. Much pigments are caused darken color resulted in arising non-soaponification value in italian millet oil. To determine the fatty acid profile, oil samples of gas chromatography (GC) and to evaluate their triglyceride composition, high performance liquid chromatography (RP-HPLC) were used. The profile attained of sampeles showed that the original fatty acid in common, pearl and italian millet oils is linoleic acid in which the linoleic acid percent in millet oil had the most portion comparing to the total of fatty acids in it. Also oliec, palmitic, stearic and linolenic acids had the most rate, respectively. The italian millet oil of linoleic, palmitic and linolenic acids contain the most rate in proportion to the two other oil and they had low oleic acid rate. The composition of the most important acylglyceroles oil samples in the test contains POL, LLL, OLL, PLL, OOL, LLLn. Three linoleoil glycerol (LLL) is the most triglyceride available in all three samples in which the italian millet, common and pearl millet oils had the most rate of this triglyceride. Di-lin