Lahore is the hub of traditional foods wherein fine wheat flour is employed as the main ingredient in various food products. During the milling process various nutrients of wheat flour are lost. Therefore current study was planned to assess the nutritive quality of fine wheat flour by making a comparison of Lahore flour mills. Fine wheat flour samples were obtained from 53 flour mills of Lahore and analyzed physico-chemically and microbiologically in terms of moisture, ash, protein, fat, fiber, nitrogen-free extract, iron, mold growth and insect infestation. Among various parameters of flour quality, the moisture which is the main factor affecting flour quality ranged from 5.5% to 13.4%. The study showed significant differences in the results (p<0.05). Values for all the parameters of physicochemical characteristics were higher than the standard limits. It was also found that microbiological parameters were also variable and they do not meet the legal requirements. Keywords: Fine wheat flour, Physico-chemical quality, microbiological quality