This study was carried out to examine the nutritive value of horse meat by analyzing the proximate composition, mineral contents, amino acid composition and fatty acid composition. The proximate composition of horse meat was affected by the breeds and carcass parts. Especially, fat contents of native horse meat were higher than those of racing horse meat. Mineral contents of horse meat were not significantly different with the breeds and carcass parts. The ratio of essential amino acids(EAA) to total amino acids was not significantly different with carcass parts within the same breeds, but was different between breeds. The contents of arginine, phenylalanine, leucine and lysine have shown to be higher, while those of methionine, isoleucine and valine were lower in horse meat than those of other meats. The amounts of glutamic acid, one of nonessential amino acids, was the highest and cystine was the lowest. The limiting amino acids appeared to be methionine and cystine. In terms of fatty acid composition, it was greatly affected by breeds and carcass parts. Linoleic acid(18:2ω6) of the racing horse meat was in the highestamount, while the content of oleic acid was the highest in the nonfattened native horse meat. Linolenic acid among ω3 fatty acids was present considerably high; 7.9% in loin and 10.4% in round. In addition, the ratio of ω3 fatty acid to ω6 fatty acid was quite larger, ranged from 0.48 to 0.54.