Some data of the physical properties of ginkgo nuts at a moisture content of 45.53% (±2.07) (wet basis) and of their kernels at 60.13% (± 2.00) (wet basis) are presented in this paper. It consists of the estimation of the mean length, width, thickness, the geometric mean diameter, sphericity, aspect ratio, unit mass, surface area, volume, true density, bulk density, and porosity measures. The coefficient of static friction for nuts and kernels was determined by using plywood, glass, rubber, and galvanized steel sheet. The data are essential in the field of food engineering especially dealing with design and development of machines, and equipment for processing and handling agriculture products.