Abstract: In order to select the best drying method of Vicia faba, the effects of two different drying methods including the hot-air drying and the vacuum freezing drying on the basic nutrients and the quality of amino acid of Vicia faba were studied. And the nutritional value was evaluated by using the score of ratio coefficient of amino acid (SRCAA). The results showed that the protein, fat and crude fiber contents of broad bean dried with the vacuum freezing drying were extremely significant lower than those of Vicia faba dried with the hot-air drying (P<0.01), while the starch and ash contents had no significant differences (P>0.05). And the total amino acid content was extremely significant higher than that of Vicia faba dried with the hot-air drying (P<0.01). Vicia faba dried with the two different drying methods both contained 17 kinds of amino acids, including 7 kinds of essential amino acids. And the first limiting amino acids were both methionine and cysteine. The SRC value and EAAI value of Vicia faba dried with the hot-air drying were higher than those of Vicia faba dried with the vacuum freezing drying, showing that the composition ratio of amino acids in Vicia faba dried with the hot-air drying was closer to the FAO/WHO standard pattern spectrum, and the nutritional value was higher. It was beneficial for the retention of nutrients in Vicia faba dried with the hot-air drying and the quality of amino acids would be better.