In order to understand the nutrition and function components in different highland barley varieties， 29 kinds of highland barley were analyzed， including carbohydrate， protein， fat， total flavonoids， amino acids， ash， moisture and beta glucan. The results showed that， in the 29 kinds of highland barley， the variation of protein content was from 8.74% to 13.16%， the change of fat content was 2.44%-4.48%， the total amino acid content varied from 7.48% to 11.86%， the β-glucan content varied from 7.48% to 11.86%， the content of total flavonoids varied from 0.11% to 0.28%， and the variation of ash content was 1.66%-2.95%， there were significant differences among different cultivars. And the changes of carbohydrate and water were 73.82%-78.30% and 7.69%~9.68%， respectively， the significant difference was not obvious. 29 different highland barley varieties all contained 17 amino acids， including eight essential amino acids required by the human body. Among them， the highest content of protein， total amino acid and total flavonoids was highland barley XZDM00025， and the content of β-glucan was the highest in highland barley XZDM00027， and the high barley XZDM00074 contained the lowest fat content. By comparing the WHO/FAO ideal protein amino acid pattern， the first limiting amino acid of the barley was methionine， the second limiting amino acid was lysine， and the third limiting amino acid was isoleucine. 29 kinds of highland barley could be divided into 7 categories by cluster analysis （inter -group connection-square European distance）. The first four categories included only one species， the fifth category included 6 varieties， the sixth category included 2 varieties， and the seventh category includes 17 varieties. Additionally， there were significant differences in the nutritional and functional components between the categories.