Nutritional contents and active ingredient of the bulbil and bulb from Lilium brownii var. viridulum were studied and compared. Nutritional contents of the bulbil and bulb of Lilium brownii var. viridulum were determined by national standard; Active contents of the bulbil and bulb of Lilium brownii var. viridulum were determined by colorimetric method. Compared with the bulb of Lilium brownii var. viridulum, nutritional components analysis indicated that the contents of crude fiber and fat in bulbil had significant difference (P<0.05), the contents of fat in bulbil were lower than that in bulb but fiber were higher, and the content of total sugar, protein and ash in bulbil had no significant difference; the elemental analysis indicated that bulbil and bulb were rich in nutritional elements, and the content of potassium were the highest, which were 1 943.52 mg/100g and 2 026.15 mg/100g, respectively; amino acids analysis indicated that bulbil and bulb had almost the same amino acid composition, and the content of proline in bulbil and bulb were highest, which were 2 260 mg/100g and 2 010 mg/100g, respectively. Compared with the bulb of Lilium brownii var. viridulum, the active contents of total phenol, flavonoids, alkaloid, and saponin in bulbil had significant difference (P<0.05), the content of alkaloid in bulbil were lower than that in bulb but total phenol, flavonoids, saponin were higher, and the total phenol content of the bulbil and bulb of Lilium brownii var. viridulum were 1 025.86 mg/100g and 875.52 mg/100g, respectively. Bulbil and bulb were rich in nutritional components. From the perspective of the exploitation and utilization of resources and nutrition, bulbil had more value to be developed as food resources.