In this paper, the active constituents, i. e. amino acids and trace elements in 9 species of Asparagus (Tourn. ) L. were analysed. The results showed that all the 9 species had the same chemical composition, but were different quantitatively. Among them, A. officinalis was the highest, A. filicinus next, and A. polyphqllus the lowest. It was facilitate to select and utilize the natural resources of Asparugas.