The present study analyzed the centesimal composition (proteins, lipids, ash, and total carbohydrates), chemical quantification (vitamin C, beta-carotene, lycopene, chlorophyll-a, chlorophyll-b, and total phenolics), energy value (kcal / kj), and physical-chemical properties (pH, titratable total acidity, moisture and yield of fresh pulp) of pequi (Caryocar brasiliense) with and without thorns at the endocarp. The chemical-bromatological profile of pequi without thorns was carried out for the first time and can serve as a basis for further studies. The analyzes were performed on the peel (external mesocarp), pulp (internal mesocarp) and almonds of the fruits. The analyzes were performed on the shell (external mesocarp), pulp (internal mesocarp) and fruit almonds. The samples were composed by a bulk of 10 fruits with thorns and 10 fruits without thorns in the endocarp. The data were submitted to analysis of variance, and the means were compared by the Tukey's test at 95% confidence level, using GENES Software. In fruits of pequi with and without thorns in the endocarp, the physical-chemical characteristics presented significant differences (Test t, p≤0.05) only for the pH of the peel. For the nutritional analysis, significant differences (p≤0.05) were observed only in carbohydrate content on the peel; carbohydrates, phenolic compounds and ashes in the pulp, and carbohydrates in the almond. High concentrations of β-carotene in pequi pulps were found, especially in fruits with thorns on the endocarp, whose average was 21.50 mg/ 100g, significantly higher (Test t, p≤0.05) on endocarp fruits without thorns (8.70 mg/ 100g).