Cabbages are playing a vital role in providing minerals, vitamins, antioxidants, and essential amino acids for human diet. However, the data about the effect of maturity on these nutrients in cabbages is not available. Therefore, the present study was performed to examine the compositions of crude protein, crude fat, total soluble sugar, vitamin B₁, B₂, and C, chlorophylls, total carotenoids, polyphenols, and total flavonoids in cabbages collected at different maturity stages (I~V). As the leaf matured from tender to mature, the contents of crude protein were decreased while crude fat and total soluble sugar were increased. Meanwhile, the contents of vitamin B₂ declined while the contents of vitamin B₁, vitamin C, chlorophyll a, chlorophyll b, total carotenoids, total polyphenols, total flavonoids, K, Na, Ca, and Mg fluctuated; the contents of Fe、Cu、Mn、Cr、Pb、Hg and Asreached the highest levels at stage Ⅳ. During the ripening of cabbages, the contents of both essential and non-essential amino acids decreased. The comprehensive nutritive value (CNV) was the lowest in cabbages at maturity stage Ⅱ (77), whereas cabbages at maturity stage V had the lowest CNV (60).