This investigation principally entails with the proximate analysis, such as protein, fat, moisture, ash and carbohydrate content of the whole prawn, exoskeleton and edible portion of freshwater prawn Macrobrachium rosenbergii from wild, culture farm and frozen form (market). Considerable variations were observed in the proximate composition of different form prawns. The analyzed all parameters were present in three body parts of this species, however, the crude fibre was not detected in the exoskeleton of M. rosenbergii. The proportion of total protein was found to be higher in cultured prawns compared to wild and frozen prawns. Meanwhile, total carbohydrate and lipids contents were found to be higher in wild prawn than in the others. Further, ash content was higher in frozen prawns when compared with other two, and moisture content was higher in wild and cultured prawn. Therefore, present study, the adult cultured prawn showed better nutrients composition compared to the wild and frozen prawn. Hence, present study suggests that cultured (freshly harvested) M. rosenbergii can be used as a healthy choice of food for human consumptions.