The current study was undertaken to analyse the effect of aflatoxin on protein and fat in nuts (almonds and walnuts) and to evaluate the protective effect and antioxidant activity of ascorbic acid in aflatoxin contaminated nuts. Almond and walnut were stored for six months at high temperature and humidity. The results showed that aflatoxin B1, B2, and G2 were higher in walnuts whereas G1was higher in almond after six months storage. The results suggested that protein and fat decreased significantly, while highly significant increase was observed in moisture content. Vitamin C is an important non enzymatic antioxidant and a free radical scavenger, thereby prevents the production of electrophilic metabolites. The lowering effect of vitamin C in aflatoxin contaminated nuts was investigated in experimental rats. Fifty white albino rats were randomly classified into five groups: (1) control negative (-ve), (2) 4%almond in basal diet, (3) 4%walnutsin basal diet,  (4) 4%almond with vitamin C in basal diet and(5) 4%walnuts with vitamin C in basal diet) groups. Consumption of almond and walnuts contaminated with aflatoxin alone or in combination with vitamin C showed slight increase in final weight, body weight gain and food intake as compared to control negative group. Administration of vitamin C with almond or walnuts reduced the higher level serum ALT, AST, ALP and γ GT but liver cholesterol, total lipid, triglyceride and glycogen were within normal values. Consumption of walnuts in combination with vitamin C showed significant increase in serum total bilirubin, creatinine and urea compared to control negative group but lower as compared to consumption of walnuts only and showed normal value of serum uric acid. This study proved that vitamin Clowers the effect of aflatoxin.