The contents of nutritional elements such as Na, K, P, Ca, Mg and trace elements such as Cu, Se, Mo, Fe in Agaricus bisporus fruit bodies harvested at four different maturity stages (stage Ⅰ, Ⅱ, Ⅲ, Ⅳ) were analyzed by ICP-AES, and the contents of some nutritional ingredients such as water, soluble protein, soluble sugar and ascorbic acid were also investigated. The results showed that the contents of Na, K, P, Mg, Cu, Se and Mo in stage Ⅰ was respectively higher than those in the other three stages (α=0.05), and the contents of Ca and Fe were respectively higher than those in stage Ⅱ and Ⅲ. The content of Se in stage Ⅳ was respectively higher than that in stage Ⅱ and Ⅲ, while the content f Na was respectively higher than that in stage Ⅱ. The content of Cu in stage Ⅳ was respectively higher than that in stage Ⅲ. The contents of K, P, Ca, Mg, Mo and Fe in stage Ⅱ and Ⅲ were respectively higher than those in stage Ⅳ. The content of water in stage Ⅳ was respectively higher than that in stage Ⅰ and Ⅲ, and had no significant differences from that in stage Ⅱ. There were no significant differences in the contents of soluble protein, but the content of soluble sugar was significantly lower in stage Ⅳ. The content of ascorbic acid in stage Ⅲ had no significant differences from that in stage Ⅰ, but it was respectively higher than that in stage Ⅱ and Ⅳ. The content of ascorbic acid in stage Ⅰ and Ⅳ was respectively higher than that in stage Ⅱ. The differences in the nutritional ingredients and mineral elements in the four stages of Agaricus bisporus fruit bodies provide academic data for the consumers and food industries while choosing Agaricus bisporus produces.