Sea cucumber Apostichopus japonicus belongs to Echinodermata, Holothuroidea, Aspidochirotida, anepibenthic, temperate species, which is an important fishery resource in many countries. A. japonicus culture is the major aquaculture industry in China, accounting for, in 2013, approximately 190 thousand tons of the production and 1.2 billion US dollars of the profit, respectively. Pond culture mode of A. japonicus has been developed for many years in Liaoning and Shandong province. However, with the expansion of pond culture, the problems have emerged, such as geographical limitations, environmental disruption, food safety problem and high environmental risk. Industrial culture of A. japonicus is a newly-developed culture mode, which has been the transformation and upgrading of traditional pond culture mode, with characteristics such as high-efficiency, controllable and environmental. With this method, A. japonicus can be cultured indoors, under controllable conditions and with higher yield. However, little is known about the nutrient compositions for A. japonicus in industrial culture. Thus, additional information on and a better understanding of the nutrient quality of A. japonicus in industrial culture are necessary. For a better understanding of that, the nutrient compositions have been investigated, in this study, in different sample resources including samples in industrial culture, samples in pond culture, samples in bottom sowing culture and wild samples. The results showed that, the body wall production of A. japonicus in I1, I2, P, N and M were 62.7%, 65.8%, 55.4%, 57.0% and 57.3%, respectively. The body wall production after cooking in I1, I2, P, N and M were 31.1%, 24.8%, 16.1%, 21.3% and 19.2%, respectively. The body wall production in I1 and I2 were higher than that in P, N and M, with no significant differences. The body wall production after cooking in I1 was significantly higher than those in the other treatments. The body wall production after cooking in I2 was significantly higher that those in P and M. The body wall production after cooking in P was significantly lower than those in the other treatments. There were no significant differences in water, fat, energy and sodium among all treatments. The protein content in N and M were significantly higher than those in I1, I2 and P. The carbohydrate content in I1 and I2 were significantly higher than that in N. The total amino acid content in I1, I2, P, N and M were 2.51, 2.77, 2.70, 4.21 and 3.65 g/100g, respectively. The essential amino acid content in I1, I2, P, N and M were 0.84, 0.87, 0.83, 1.14 and 1.06 g/100g, respectively. The highest level of essential amino acid/non-essential amino acids was found in I1, which is 0.50. The lowest level of that was found in N, which is 0.37. Among delicious amino acids in all treatments, the content of sweet amino acid, bitter amino acid, acerbic amino acid and fresh amino acid were 1.27-2.41, 0.81-1.17, 0.54-0.99 and 0.50-0.94g/100g, respectively. The ASS amino acid score in I1, I2, P, N and M were 87.89, 90.42, 85.61, 75.89 and 82.37, respectively. The ASS amino acid score in I1 and I2 were relatively higher than those in P, N and M. The ratio of saturated fatty acids/unsaturated fatty acids in all treatments were 0.86-1.76:1. The functional unsaturated fatty acids, such as C20:4N6, C20:5N3 and C22:6N3, in N were significantly higher than those in the other treatments. Saponin content in N was 0.110 g/100g, significantly higher than those in the other treatments. Niacin and cholesterol were not detected in the samples of this study. The results indicated that, A. japonicus from different sources are similar in nutrient compositions, with high nutritional value. Whereas, some differences were also found among them. Based on the better performance of body wall production and body wall production after cooking in I1 and I2, A. japonicus in industrial culture is expected to possess better economic value than those from the other sources. A. japonicus in I1 and I2 with higher ASS amino acid score indicates that A. japonicus in industrial culture, in amino acid evaluating, has better nutritional value than those from the other sources. Meanwhile, A. japonicus in bottom sowing culture and wild individuals were found to possess higher level of protein and fat, possibly due to wild food sources and long growth period. Taken together, A. japonicus in industrial culture is considered to have good performance in nutritional quality and value.