The purpose of this study was to determine and compare the erosive potential of different beverages on enamel and tooth-colored restorative materials. Freshly prepared orange juice, apple juice, tomato soup and tap water (control), extracted human prepared tooth free of caries (group II) and two tooth colored restorative materials namely, GIC (GC Fuji IX) Group I and nanocomposite (3M ESPE, FiltekTM Z350) group III were used in this study. Specimens of tooth-colored restorative materials were prepared using a cylindrical mould. The coronal portion of each tooth was sectioned longitudinally using a diamond disc. The crown sections and tooth colored restorative specimen (12 of each) were embedded in acrylic resin blocks. Surface smoothness of test specimens were checked by Non-contact profilometer (Veeco, Wyko NT 1100). Test specimens (3 of each) were randomly distributed to four beverages groups. Specimens were immersed at 37°C 1 hr and again post immersion roughness was measured by Non-contact profilometer. The results showed that before immersion, Group II (Enamel) had the minimum surface roughness followed by Group III (Nanocomposite) and Group I (GC Fuji IX) respectively. After immersion the results showed that erosion of enamel was significantly higher than tooth-colored restorative materials. Erosive potential of orange juice was highest followed by tomato soup and apple juice. All the beverages used in the study caused erosion of enamel and tooth-colored restorative materials. Erosion caused by orange juice was higher followed by tomato soup and apple juice. Erosion of enamel was significantly higher than GIC and nanocomposite.