In this paper, the nutritional composition, active ingredients, and digestibility of malt roots were measured and analyzed and compared with those of wheat bran. The results showed that the content of protein (34.3%) and dietary fiber (39.4%) in malt roots are higher than those in wheat bran. The content of essential amino acids (8.37 g/100 g) is twice than that of wheat bran (4.03 g/100 g). The content of lysine, threonine and valine are relatively high in malt roots. Additionally, malt roots not only contain vitamin E (3.14 mg/100g), but also have a higher content of vitamin B2, B6 and B12, folic acid, and vitamin C than those in wheat bran (0.6 mg/100 g, 0.46 mg/100 g, 0.11 μg/100 g, 0.17 mg/100 g, 4.35 mg/100 g, respectively). Furthermore, the malt roots are rich in sodium, potassium, calcium, zinc, copper, phosphorus, iron, and magnesium. It also contains a high content of total polyphenols (1.09%) and a small amount of polysaccharides. At the same time, the regulatory status, application status and application prospect were analyzed from the feed, food and cosmetics fields, which provided a basis for the high-value utilization of malt root by-products.