Hypnea musciformis were determined of Amino acids a nd Fatty acids. Amino acids were estimated by HPLC methods where as fatty acids by gas chromatography. Total 18 amino acids were found in the dried sampl e; cystine was the major content and followed by aspartic acid , valine, phenylalnine, alanine, serine and lysine. In the case of fatty acids, 10 components were identified. Palmiti c acids are found to be the major constituent. I pr esent study results showed that Hypnea musciformis in the Kanya kumari could be utilized as functional ingrediental for the valuable nutritional properties for seafood industr ies.