Abstract: A simple and effective method for detecting the nutritional components and characteristics of different edible beans was established. Eight different kinds of edible beans selected as test materials, and Fourier transform infrared spectroscopy（FTIR） analysis method was used to compare the infrared spectral characteristics of various beans and the properties of the characteristic peaks of functional groups. The identification and comparison of the position, intensity and peak shape of the absorption peaks of the three main nutrient components protein, fat, and carbohydrates in different beans were conducted. The structural analysis of the functional groups and polar bond vibrations in the nutrients contained in it was performed. The results showed that the absorption peaks of different edible legume carbohydrates were around 3 292 cm^-1OHstretching vibration and 1 143 cm^-1, 1 051 cm^-1 nearCOandCOCstretching vibration. The absorption peak of protein showed theNHstretching vibration near 3 292 cm^-1 and the absorption zone of protein amide band I and band II near 1 645 cm^-1 and 1 548 cm^-1. The absorption peak of lipids showed the CH₂ stretching vibration near 2 926 cm^-1 and the CH₃ bending vibration near 1 384 cm^-1. The 8 kinds of beans were rich in carbohy drates, proteins and lipids in their nutritional components, and their infrared spectrograms had certain differences in the functional group area, which showed that the application of infrared spectroscopy could quickly and intuitively compare the nutritional characteristics of different edible beans.