Abstract: The chemical constituents of residues from cabbage, head of cabbage, celery, scallion, crowndaisy chrysanthemum, foeniculum, pakchoi, pepper, sweetbell pepper, carrot, garlic bolt, green bean and potato were determined in order to provide the basis for resource efficient utilization of vegetable residues. The results showed that in vegetable stumps the moisture content was 77.16- 96.83%, The C/N rate of vegetable residues was 8.3-18.6. The highest dry weight contents of major elements(N, P and K) were 7.18%(potato), the minimum was 3.91%（cabbage）.The highest contents of middle elements (Ca, Mg) were 2.24%(foeniculum). The highest contents of micro elements (Cu, Zn) were 5.87mg/kg(head of cabbage). 33.3% and 11.1% of the samples whose chromium content of potato and carrot exceeded the standard, the cadmium content in vegetable residue did not exceed the standard.