Since an appropriate initial feed for Anguilla japonica larvae is still the bottleneck of eel artificial reproduction, the nutritional analysis of its eggs could provide knowledge to study the initial feed. The contents of common nutritional components, trace elements, amino acid and fatty acid were detected using conventional analytical methods. The results showed that the contents of crude protein, crude fat, moisture and ash in fresh eggs of Anguilla japonica were 10.54%, 7.24%, 82.28% and 0.78%, respectively. Seventeen amino acids including 7 essential amino acids (EAA) and 10 nonessential amino acids (NEAA) were found in Anguilla japonica eggs. The contents of total amino acids (TAA), EAA and NEAA were 8.07%, 3.19% and 4.88%, respectively. According to the FAO/WHO standard of amino acid score (A_AAS) and chemical score (C_CS), the first limiting amino acid was valine, and the second limiting amino acid was isoleucine. Essential amino acid index (EEAAI) of Anguilla japonica eggs was 7.79%. There were 27 fatty acids detected in eggs, including 9 saturated fatty acids (SFA), 8 mono-unsaturated fatty acids (MUFA), and 10 polyunsaturated fatty acids (PUFA). The composition of SFA, MUFA and PUFA were 41.14%, 18.19% and 40.69%, respectively, with EPA+DHA taking the 30.25% of total fatty acids. The potassium (K) and calcium (Ca) of the Anguilla japonica eggs were 1 698.676 mg/kg and 121.268 mg/kg, respectively. The high level of DHA is commonly found in marine fish, and the limited content of amino acids might cause the short survival time of larvae.