Abstract: Anguillid eels are important economic fish in the aquaculture industry in the world. Japanese eels (Anguilla japonica) and European eels (Anguilla anguilla) have particularly high commercial values and have been cultured in Asia. Recently there have been studies on the nutritional composition in the muscles of certain eel species; however, little was known about other nutritional facts as well as other species such as A. bicolor pacifica. In this study, we used the general nutritional test method to measure and compare the rates of flesh content and the nutritional composition in the muscles of five species of eels (A. japonica, A. anguilla, A. rostrata, A. marmorata and A. bicolor pacifica). Five cultured samples of each species were collected from Fisheries Experimental Station of Jimei University at Fujian province in China in March, 2012. All the experimental subjects were bred in the same environmental conditions and were fed the same diet. The results showed that the rates of flesh content of the five species of eels were between 61.77%69.22%, and that A. japonica and A. bicolor pacifica had significantly higher rates of flesh content than A. anguilla and A. marmorata (P0.05). The analysis of the nutritional composition demonstrated that the moisture of muscle was 62.34%71.80%; the content of crude proteins was 11.31%18.47%; the content of crude lipids was 8.62%24.48%; and the content of ash was 0.92%1.06%. In the muscles of the five species of eels there were 18 common amino acids and 8 essential amino acids for human, and the content of total amino acids was different in each species. Four types of delicious amino acids accounted for 37.43%38.77% of the total amino acid, and the essential amino acid index (EAAI) was 65.2574.77. The ratio of the essential amino acids conformed to the FAO/WHO standard. We evaluated the nutritional facts indicated by the amino acids score (AAS) and chemical score (CS). The results showed that the five species of eels contained the limited amino acids such as Trp, Ile and Val, and that they were enriched in minerals such as P, K, Zn and Fe. The contents of K and Zn were higher in the muscles of A. japonica, and the contents of P and Fe were higher in the muscles of A. marmorata. In terms of the composition of fatty acids in the muscles, there were 7 saturated fatty acids (SFA) and 9 unsaturated fatty acids (UFA). The percentages of poly unsaturated fatty acids (PUFA) and DHA were high in the total fatty acids, which were 41.92%48.27% and 6.63%16.87% respectively. These results suggested that the muscles of the five species of eels were enriched in the delicious amino acids, the essential amino acids, PUFA, DHA, and the mineral elements of P, K, Zn and Fe. Due to their high values for human nutrition and health the breeding of these five species should be prioritized in the aquaculture industry.