Abstract: Two of original plants are usually used as ingredients in the local flavor food “Haocaibaba” in Xiangxi Autonomous Prefecture:the Artemisia princes Pamp.and Gnaphalium affine D.Don.The main nutritional components of the edible parts of the plants,including the stems and the leaves,were tested and analyzed respectively，via atmospheric pressure drying method，calcination method，microwave digestion-ICP-AES determination method，kjeldahl determination，anthrone colorimetr，acid and alkali boiling elimination method，ultraviolet spectrophotometry and soxhlet extraction method.The results demonstrated 86%～91% water content,6.75%～13.51% total water soluble sugar content,20.30%～31.90% crude fiber content,3.70%～6.25% crude fat content,5.22%～10.23% crude protein content,0.84%～1.30% ash content,and 0.009 9%~0.018 88% Vitamin C.The mineral nutrition elements were rich in both kinds of plants，especially Mg and Fe.The water content，total water soluble sugar content and crude fiber content in stems were higher than in leaves in two original plant;while crude fat content and Vitamin C content in stems were lower than in the leaves.The ash content and mineral element content were the same in the two parts.Overall,the content of water，total soluble sugar and crude fat in Gnaphalium affine was higher than in Artemisia stelleriana.But the content of crude fiber，crude protein，the ash，Vitamin C and mineral element in affine cudweed was lower than in Artemisia stelleriana.With unique taste and rich nutrition,“Haocaibaba” is worthy of development.

Key words: &ldquo, Haocaibaba&rdquo, Gnaphalium affine D.Don, Artemisia princes Pamp, nutritional components；Xiangxi Autonomous Prefecture