In this paper, the nutritional components in the Leccinum aurantiacum (Bull.etPers.) Gray from Juemu and BaibA from Linzhi city were comprehensively analyzed.The results showed that: 1) the moisture contents of Juemu and Baiba' Leccinum aurantiacum (Bull.etPers.) Gray were 91.07% and 90.74%, respectively; the crude protein contents were 21.17% and 19.77%, respectively; the total sugar contents were 10.11% and 9.02%, respectively; the crude fiber contents were 13.73% and 13.72%, respectively; the crude fat contents were 4.67% and 4.42%, respectively; the ash contents were 5.88% and 7.33%.2) The ratio of (E/T) were 44.34%, 42.81%，and the ratio of E/N were 0.80 and 0.75, both are higher than FAO/WHO recommend.The essential amino acids index (EAAI) of Juemu and Baiba' Leccinum aurantiacum (Bull.etPers.) Gray are 80.31% and 84.66%, respectively.This study indicates this kind of mushroom is a good resources of high quality protein.According to AAS and CS, Met+Cys is the first limited amino acid, the second limited amino acid is Leu.3)The Leccinum aurantiacum (Bull.etPers.) Gray were abundant of mineral elements, especially K, Na, Ca.The mushrooms from both places contained abundant Se and less heavy metals.Therefore, Leccinum aurantiacum (Bull.etPers.) Gray is a kind of higher protein, higher dietary fiber, and lower fat.It has higher nutritional value.