Abstract: The objectives of the study were to compare amino acid composition and content, and discuss the nutritional values of different sugar beet varieties. Sugar beet roots of 14 varieties were chosen to measure their amino acid and obtain the comprehensive evaluation on nutritional quality by using principal component analysis. The results indicated that sugar beet roots had 18 common amino acids, including 7 human body essential amino acids, and the composition was close to the recommended level of WHO/FAO. The amino acid content of sugar beet root achieved the ideal protein standard and higher than that of common fruits and vegetables, had high nutritional value. Three principal components were classified from 18 amino acids with principal component analysis. And a comprehensive evaluation model was established. Comprehensive evaluation of the amino acid content showed that‘Hong Xia’,‘BETA 807’,‘Hong Si liao’had better quality. Principal component analysis could be a feasible method to evaluate amino acid nutrition of sugar beet.