Cultivated and wild Aralia elata S_EEM. Shoots were analyzed for general composition, mineral constituents, and free amino acids composition for a taste and functional constituents.   The protein content in the cultivated and wild shoots (per 100 g) was 2. 55 g and 5. 48 g, respectively. The potassium content in the cultivated and wild A. elata S_EEM (per 100 g) was 315. 1 mg and 543. 7 mg, respectively. The zinc content in the cultivated and wild A. elata S_EEM (per 100 g) was 1. 09 mg and 1. 46 mg, respectively. The main free amino acids were asparagine, glutamine, aspartic acid, serine, phenylalanine, arginine, proline and gamma-amino butyric acid. Compared with cultivated A. elata S_EEM , the wild plant had a higher content of the total free amino acids, arginine, glutamine, proline, gamma-amino butyric acid and branched chain amino acids. Boiling increased the glutamic acid content approximately 8. 4 times, but it reduced the γ-amino butyric acid content about 75%. The tree bark and roots contained a high level of arginine, while the leaves showed a high content of gamma-amino butyric acid and branched chain amino acids.