Osmunda japonica sporophyll is a medicinal food source in China and Southeast Asia. However, its functional components are still unknown and its spores are not utilized. This study aims to analyze the main functional compounds of its sporophylls and spores. Selenium-enrichment cultivation of O. japonica was conducted and the main components of sporophylls and spores were comparatively analyzed using ultraviolet-visible spectrum, high performance liquid chromatagraphy and mass spectrum. The common phenolics of spores and sporophylls were chlorogenic acid, caffeic acid and kaempferol-3-rutinoside; sporophylls contained one more component as caffeic acid-3-O-(2’-O-butenyl) rahmnoside; caffeic acid was the main phenolic component in spores (2.15±0.09 g/100g, dried weight); contents of caffeic acid (2.36±0.1 g/100g, dried weight), kaempferol-3-rutinoside (2.69±0.15 g/100g, dried weight), polysaccharides (3.53±0.23 g/100g, dried weight), carotenoids (364±34.9 mg/100g, fresh weight) and chlorophylls (437±40.2 mg/100g, fresh weight) of spores were all significantly higher than those of sporophylls (P＜0.05). The organic selenium components of spores were Se-Cys(selenocysteine) and Se-Met (selenomethoine); Se-Cys, Se-Met, chlorogenic acid, carotenoids and chlorophylls were all significantly increased by selenium enrichment (R²＞0.9). In conclusion, selenium-enriched japonica spores showed highly nutritional and medicinal values and should be developed as a new medicinal food source and selenium supplementation food source.