For exploration of the impact of mineral content on cooking quality of broad beans, this study collected 20 varieties of broad bean, and measured and analyzed the content of ash and 11 mineral elements. The relevance between mineral content and cooking quality was analyzed. The result indicated that there is a certain degree of relevance between mineral element content and the cooking quality of broad beans. These influential parameters in cotyledon were in the order of the value: Al, Mg, Zn and Mn mineral aggregate, ash P, Cu, K and Se, and Mg, Cu, Ca, Al and K mineral aggregate in seed coat.