Abstract: Objective: To study the differences of nutritional and functional ingredients originated by the breeds of the proso millet.Methods: the contents of basic components( moisture and ash) and nutritional compositions(starch,protein and fatty) as well as functional active ingredients( polyphenols,flavonoids and oligosaccharide) in eight types of proso millets were detected and comparably analyzed. The results showed that,in basic components,the variation coefficient of moisture among all the 8selected samples was 8.43%,and the amplitude of variation ranged from 9.38%~12.39%. The variation coefficient of ash was23.48% and the amplitude of variation ranged from 0.94%~1.79%.In nutritional compositions,the variation coefficient of total starch was 2.77% which means relatively stable contents of total starch.Moreover,the contents of slowly digestible and resistant starch of two types of proso millets named Jizhang-1 and Yellow Ansai were relatively higher.The variation coefficient of crude protein was 8.04%,and the differences among varieties were significant(p<0.05). The proso millet named Long-18 had the highest content of total amino acids at 149.06 mg/g,and its essential amino acid accounted for 44.54% in the total amino acids.The variation coefficient of rude fat was 23.23% with significant differences among all the varieties(p<0.05). And the proportion of unsaturated fatty acids in proso millet named Ning-9 was the highest at 87.06%.In functional active ingredients,the total flavonoids had the highest variation coefficient of 73.07%,and the amplitude of variation ranged from 0.89 to10.17 mg / g. The variation coefficient of total polyphenols was 67.78%,and the amplitude of variation ranged from 0.74 to3.44 mg/g. Meanwhile,the differences of oligosaccharide were also relatively large.The data in this paper would be important references for the research and development of proso millet food and health care products as well as the retention and breeding of the optimal proso millet.