Abstract: In order to investigate the nutritional and functional composition of natural green eggs in Changbai Mountain area, the content of moisture, crude fat, ash, protein, mineral (sodium, potassium, calcium, iron, magnesium, zinc), vitamin A, vitamin E and other nutrients, as well as cholesterol and lecithin and other functional components of the natural green eggs were measured. And then the contents were compared with those of conventional eggs and free range eggs. The results obtained from the study show that, the moisture content in the natural green eggs is lower, and there is no obvious difference in the crude fat content among the three kinds of eggs, but the ash and protein contents are higher than those of the other two kinds of eggs. Potassium, sodium, calcium, magnesium contents in the natural green eggs, but the content of iron and zinc were close to conventional eggs, and below free range eggs. The natural green eggs also have fine quality with high vitamin A, vitamin E, lecithin yet low cholesterol.