Ramie (Boehmeria nivea) is a perennial herbaceous plant belonging to the family Urticaceae. It was used in folk remedies for diuretic or anti-pyretic purposes and as an hepatoprotective, anti-oxidant, and anti-inflammation agent. In this study, we investigated the composition of free sugars, amino acids, fatty acids, organic acids, and total polyphenol contents in parts of ramie (root, stem, and leaf) and different harvest areas (10 areas). Overall, free sugars were found as sucrose, glucose, fructose, and galactose at concentrations ranging from 24.5 to 1173.8 mg/g. Amino acids lysine, threonine, tyrosine, phenylalanine, and histidine were detected at concentrations of 33.8 to 3735.3 mg/g. Major fatty acids were linoleic acid, palmitic acid, and linolenic acid at concentrations of 7.3 to 364.4 mg/g. In organic acids, the concentration of malic acid was highest of all with 672.2 mg/g. The content of free sugars, amino acids, fatty acids, organic acids, and total polyphenol was higher in leaves than in roots and stems. In contrast, the total polyphenol content was higher in roots with 33.7 - 219.4 mg/g than in leaves or in stems. As seen in collecting region, the contents of free sugars, amino acids, fatty acids, organic acids, and total polyphenol of Bn-33, 39, 55, 65, and 90 were higher than other samples. Chemical compositions of different parts of ramie are important factors to consider in manufacturing functional foods. The results of this study provide fundamental information on the chemical compositions of ramie parts and would help develop new functional foods from ramie leaves or the whole plant.