Abstract: Objective:The purpose of this study was to investigate the quality of different millet varieties and provide theoretical basis for processing,utilization and quality improvement of millets. Method:Based on nutritional,functional components and physicochemical properties,7 and 8 main millet varieties from Shaanxi and Guizhou were analyzed through principal component analysis(PCA),respectively. Result:The contents of protein,starch and fat were significantly different(p<0.05).The essential amino acids content accounted for more than 40% of the total amino acids,and accorded with the reference pattern provided by WHO/FAO. The contents of amylose in Guizhou millets(3.46%~4.18%)were lower than that in Shaanxi millets(19.07%~23.58%).The functional components of different millet were significantly different(p<0.05). Among them,Shibing millet had the highest polyphenol content and Jingu 29 had the highest flavone and yellow pigment content. In terms of physicochemical properties,the highest gelatinization degree,water solubility and water absorption index were Panzhou,Xinjiugu and Huangping millet,respectively. According to PCA,5 principal components were extracted and the cumulative variance contribution rate was 86.368%. The information of the original 15 indexes was explained by water solubility index,water content,amino acids,polyphenols,flavonoids and yellow pigments. The comprehensive scores were calculated by the evaluation model,the top five millet varieties were Jingu 29,Zhenning,Xinjiugu,ShiBing and Liuligu. Conclusion:Based on the main quality characteristics and principal component analysis,the differences of nutrition,function and physicochemical quality of 15 kinds of millet were compared. The results provided theoretical basis for millet characteristics processing,utilization,and quality improvement.