Abstract: ObjectiveThe nutritive composition of the soft part of mangrove clams, Polymesoda erosa was analyzed and evaluated to provide references for exploitation and development of clam. MethodThe nutritive composition such as crude proteins, crude fats, ashes, amino acids, and fatty acids of the soft part of 150 mangrove clams sampled in Lianzhou Bay of Guangxi were analyzed and compared with those of other ten bivalves. ResultIn dry soft part of the mangrove clam, the crude proteins, crude fats and ashes constituted 58.98%, 4.37%, and 9.59%, respectively. Sixteen amino acids were detected, among which there were eight essential amino acids and six flavor amino acids, accounting for 35.20% and 53.40% of total amino acids, respectively, and methionine was the first limiting amino acid. Nineteen fatty acids were detected in the soft part of the clam, including seven SFAs, four MUFAs, and eight PUFAs. PUFA and its components, DHA and EPA, accounted for 18.95%, 2.37% and 5.37% of total fatty acids, respectively. Conclu-sionThe soft parts of mangrove clams are high in protein , low in fat and have balanced nutrition and relatively high nutritional value. They are edible and worth being studied as potential resources to develop condiment.