Nutritional profiling is critical for evaluating food safety, quality, and regulatory compliance. Spectroscopic techniques such as Near Infrared (NIR), Fourier Transform Infrared (FTIR), and Raman spectroscopy have emerged as reliable, rapid, and nondestructive techniques for analyzing nutritional components in food. These approaches provide insights into macromolecules and micronutrients with minimal sample preparation. NIR spectroscopy is favored for the analysis of moisture, fat, and protein due to its swift results and user-friendly nature. FTIR spectroscopy enables the precise identification of molecular signatures, supporting the analysis of functional groups and structural changes in food compositions. Raman spectroscopy complements these techniques and offers specific vibrational data, particularly in aqueous media. This chapter examines the principles and advancements of NIR, FTIR, and Raman spectroscopy in nutritional profiling, emphasizing their superiority over conventional methods. Moreover, it explores the methods for data interpretation, chemometric strategies, and prospective advancements in the realm of spectroscopic food analysis, thereby illustrating their capacity for instantaneous quality assurance and nutritional evaluation within the food sector.