The abalone hybrids Haliotis gigantea ♀ ×H. discus hannai ♂ (GD) and H. discus hannai ♀ ×H. fulgens ♂ (DF) have been approved as national new aquacultural varieties by the Ministry of Agriculture based on their excellent high temperature resistance and growth rate. But the research on nutritional quality of these two hybrids was still limited. In this study, H. discus hannai (DD), H. fulgens (FF), H. hannai ♀ x H. fulgens ♂ (DF), H. gigantean (GG), and H. gigantean ♀ x H. hannai ♂ (GD) were chosen for a comparison of their nutritional components and textural profiles. The tested indexes include moisture, cholesterol, ash, protein, lipid, glycogen, collagen, mineral elements, delicious amino acids, taurine, fatty acid and texture profile. The results showed that DF and GD had certain advantages over their parents species in fullness, crude protein and taurine content. In delicious amino acids profile, DF and FF were rich in delicious amino acids, while GG had the highest proportion of bitter amino acids. In fatty acid profile, the order of the fatty acid nutritional values of the five varieties from high to low was DD, DF, GD, FF and GG. GG had the highest springiness and fracturability, while FF had the lowest fracturability. GD had no advantage over its parents in texture profile. According to an analysis based on entropy weight method, the texture score was highest in DD and lowest in DF. The flavor score was highest in FF and lowest in GG. The comprehensive scores from high to low were DD, FF, DF, GG and GD. Overall, DD had the best nutritional quality, FF and DF were inferior to GG and GD in texture, but better in flavor than GG and GD. Therefore, the nutritional quality analysis here will lay a technical foundation for the subsequent breeding focusing on meat quality traits and development of processed products.