Abstract:To investigate the nutritional components and functional ingredient contents of lantern fish and evaluate its nutritional value， this study determined the contents of nutritional and functional components and conducted a nutritional value assessment. The results showed that the moisture， crude protein， crude fat， and crude ash contents of lantern fish were 76.21%， 15.20%， 5.03%， and 3.32%， respectively. A total of 16 amino acids were detected， with a total content of 7.784%， among which essential amino acids accounted for 44.733%. Twenty-seven fatty acids were detected， including 11 saturated fatty acids （accounting for 51.03%）， 7 monounsaturated fatty acids （accounting for 22.53%）， and 9 polyunsaturated fatty acids （accounting for 26.50%）. Among these fatty acids， the contents of docosahexaenoic acid （DHA） and eicosapentaenoic acid （EPA） were particularly prominent， reaching as high as 14.58% and 5.39%， respectively. Lantern fish was rich in vitamin A and vitamin E. Mineral element analysis indicated that among macroelements，the calcium content reached 7 466 mg/kg， and the contents of trace elements such as iron， zinc， and selenium were abundant. The results of nutritional value evaluation showed that lantern fish contains essential amino acids with a balanced and reasonable composition， diverse fatty acids with a high content of polyunsaturated fatty acids， and is rich in vitamins and minerals， thus possessing extremely high nutritional value.