The nutritional and functional ingredients of ten varieties of representative millet were researched. The contents of starch, protein, fat, and the functional active, such as polyphenols, flavonoids and oligosaccharide, were detected. The results showed that the differences of the contents of nutritional and functional ingredients were not the same among the varieties, and the differences of functional ingredients were bigger than those of nutritional ingredients. The variation coefficient of total starch was 5% which meant the contents of total starch was relatively stable. The variation coefficient of crude fat was 17.55%，and the differences among varieties were significant(P<0.05). The variation coefficient of crude protein was 7%, and the differences among varieties were also significant (P<0.05). The total flavonoids had the highest variation coefficient of 51%，and the amplitude of variation ranged from 0.55 to 2.01mg/g. The variation coefficient of total polyphenol was 25%, and the amplitude of variation ranged from 0.65 to 1.41mg/g. The differences of oligosaccharide were also relatively large.The data would be important references for the research and development of millet food and health care products as well as selection and breeding of fine varieties of millet.