Abstract:Coix seeds from Guizhou Xingren，Fujian Pucheng，Yunnan Shizong，and Laos Vientiane regions were assessed.The basic nutritional composition and contents of mineral elements，vitamins，total polysaccharides，total polyphenols and total flavonoids were determined.In addition，the water absorption rate，expansion ratio，hardness，elasticity，and the sensory characteristics were evaluated for coix seeds from the above-mentioned production areas.Protein content of Xingren coix seeds from Guizhou was the highest while oleic acid and vitamin E contents were highest in Shizong coix seeds from Yunnan and Vientiane coix seeds from Laos(both p＜0.05)，respectively.Content of total polysaccharides was the highest in Xingren coix seeds from Guizhou.After boiling，water absorption and inflation rates were maximum for Shizong coix seeds from Yunnan region，followed by Pucheng coix seeds from Fujian，Xingren coix seeds from Guizhou，and Vientiane coix seeds from Laos.The hardness and elasticity values of cooked coix seeds from Yunnan Shizong and Laos Vientiane were greater than those for seeds from the remaining origins.Xingren coix seeds from Guizhou displayed significantly superior sensory characteristics compared to seeds from the remaining three production areas.