对小忠冬笋的营养成分进行分析表明，小忠冬笋的蛋白质、氨基酸含量及与鲜味影响最大的谷氨酸、门冬氨酸含量明显高于其它类型冬笋，是其具特殊风味的主要原因之一。总糖和还原糖合量则较低，粗纤维含量稳定在０．５％ＦＷ左右，合量适中、小忠冬笋鲜甘味美，竹笋爽脆，是具有良好开发价值的优良笋种。 The results showed that the contents of glutamic acid and aspartic acid, which had the most influence on the protein and amino acid content and the flavor of the bamboo shoots, were significantly higher than those of other types of winter bamboo shoots, which was the main reason for their special flavor one. The total amount of total sugar and reducing sugar is lower, the crude fiber content is stable at about 0.5% FW, the amount of moderate, small loyalty bamboo shoots sweet and beautiful, bamboo shoots crisp, is a good development value of good shoots.