Abstract: [Objective]To uncover the influence of extraction process on the normal nutritional components of extracting residues from Chinese herbal medicine, and to provide basic data for the nutritional value evaluation of Chinese herbal medicine extracting residues. [Methods] Three kinds of Chinese herbal medicine, including astragalus, malt and licorice were used as materials in this study, and they were subjected to the treatment of water boiling and extracting, respectively. The quality loss rate and the normal nutritional components content of the post-treatment products of three medicines were determined. [Results]The quality loss rate of astragalus, malt and licorice after the treatment of water boiling and extracting was 13.38%, 11.62%, 5.04% and37.34%, 29.13%, 21.36%, respectively; the CP content of the product showed irregular changes after the two treatments and the changing amplitude of the three medicines was all relatively small; Ash content exhibited a decreasing trend to some extent; the contents of CF, NDF and ADF was increased significantly（P〈 0.05）; the NFE content was decreased in different degrees.[Conclusion]The quality loss rate of Chinese herbal medicine after extracting treatment is largely higher than that after water boiling treatment; Chinese herbal medicine is not necessary to be subjected to water boiling treatment unless there are special requirements; from the perspective of potential nutritional value, the extracting resides of malt and astragalus has the nutritional potential as high-quality refined feed, and those of licorice has the nutritional potential as roughage feed.