Abstract: Nutritional ingredient analysis of the flowers and leaves of Tsingtao flower from Xinjiang was carried out by GB and NY methods. The results showed that the flowers and leaves contained rich nutritional components. Of which, the protein contents in flowers and leaves were 16.9% and 18.1%, crude fiber contents were 14.8% and 12.7%, total sugar contents were 3.26% and 5.44%, respectively. Seventeen kinds of amino acids were determined in flowers and leaves, and the contents of total amino acids were 7.75% and 9.65%, respectively. The essential amino acids in flowerss and leaves accounted for 34.32% and 43.94% of their total amino acids, and the medicinal amino acids accounted for 68.26% and 63.52% of their total amino acids, respectively. The content of potassium in flower and leaves were 147.5 and 84.8 times than that of sodium, respectively, which was the typical characteristic of high potassium low sodium. The results indicated that the flowers and leaves of Tsingtao flower from Xinjiang had the higher nutritional value and healthcare value, and the overall nutritional quality of the leaves was better than that of the flowers.