By measuring main nutritional components and amino acid contents in 9 millet varieties, amino acid ratio coefficient method was used to analyze and evaluate according to the whole egg protein model and FAO/WHO model. The results showed that the main nutritional components had differences between 9 millet varieties. The content of millet protein, fatty acids, dietary fiber and ash was 9.48%-11.7%, 3.2%-4.7%, 1.95%-2.15% and 0.93%-1.3%, respectively. 18 kinds of amino acids were detected, and glutamate and leucine had higher levels. The SRC value of Qingxianggu, ZZG5 and ZZG13 were higher than others, which had high nutritive value. Jingu21 and ZZG10 had suitable ratio of flavor amino, which were easier to be loved by people.