Abstract: [Objective] To analyze the nutritional components of extraction residue from Luidia quinaria yon Martens, so as to provide a theoretical basis for the comprehensive development and utilization the Luidia quinaria yon Martens resources. [Method] The content of water, ash, crude fat and protein were determined by the national standard methods. The content of reducing sugar, total sugar and polysaccharide were determined by 3,5- two nitro salicylic acid method. The content of amino acids was determined by HPLC method and the content of tryptophan was determined by the national standard method. The content of fatty acids was determined by GC-MC method. The content of chemical element Ca, Mg, Fe, Pb, Mn, Zn, Cu, Ni, Co and Cr were determined by atomic absorption spectrometry method and the content of Hg was determined by atomic fluorescence spectrometry method. [Results] The content of water, ash, crude fat, protein, reducing sugar, total sugar, polysaccharide and total amino acids were 1.75%, 81.40%, 0.67%, 11.99%, 0.20%, 2.16%, 1.96%and 13.69%, respectively. There was a small proportion of unsaturated fatty acid in fatty acids. The higher content of inorganic elements Ca, Mg and Fe were found. [Conclusion] It is indicated that the extraction residue from Luidia quinaria von Martens is worthy of being developed and utilized.