The contents of main nutrients, bioactive compounds and antioxidant capacities among different edible parts (leaves, tendrils and stems) in pea tip were investigated. The results indicated that significant differences were found among different edible parts. The levels of soluble proteins, soluble solids, six bioactive compounds (chlorophyll, carotenoids, vitamin C, proanthocyanidins, flavonoids and total phenolics), and antioxidant capacities were followed as the trends of leaves> tendrils> stems; whereas the highest contents of total sugars and reducing sugars were observed in tendrils. Moreover, extremely significant positive correlation were found between antioxidant capacities and all bioactive compounds, and all the correlation coefficients associated with FRAP were higher than the corresponding values with ABTS. Then the levels of nutrients, bioactive compounds and antioxidant capacities were compared between peas tip and five kinds of common leafy vegetables, and the results showed that pea tip, especially leaves, contained more abundant bioactive compounds and higher antioxidant capacity.