The content of main nutritional components including mineral elements， vitamins， anthocyanins， and other bioactive substances in rice cultivated under the models of integrated farming including the monoculture （CK，control）， rice-crayfish coculture（RX），rice-duck-crayfish unit release model（CRXD）， rice-duck-crayfish nomadic duck model（NRXD）， and rice-duck-crayfish large field block model（BRXD） was measured to study the differences in nutritional quality of Huamoxiang 5 rice under different models of farming. The effects of models of farming on the nutritional components in Huamoxiang 5 rice were investigated with comparative analysis. The results showed that the nutritional components in the whole grain black rice of Huamoxiang 5 rice were relatively rich， and its nutritional value was significantly better than that of its milled counterpart. The results of comprehensive comparison showed that each farming model had distinct characteristics. The CK performed better in maintaining the stability of main nutritional components， while models of integrated farming improved the palatability of rice and enhanced the content of some nutritional components. Models of integrated farming significantly reduced the content of protein by 9.17%-13.82% （P<0.05）， while increasing the content of oil by 2.71%-5.30% （P<0.05） compared with monoculture， contributing to better quality of taste. In addition， the whole grain black rice of Huamoxiang 5 rice under models of integrated farming significantly increased the content of B vitamins （B₁：15.23%-60.58%，B₂：1.13%-16.66%，B₃：27.28%-49.74%，B₆：1.75%-18.21%，B₉：20.17%-48.17%），oryzanol （3.41%-7.27%），γ-aminobutyric acid （9.91%-39.87%）， and most soluble phenolic acids （e.g.，vanillic acid：29.77%-48.88%，protocatechuic acid：17.58%-41.54%，ferulic acid：6.07%-16.04%， p-coumaric acid： 14.58%-33.65%，syringic acid：21.52%-27.67%），conducive to improving the nutritional value of rice.However，models of integrated farming reduced the content of some nutritional components including vitamin E，anthocyanins， and carotenoids， with relatively small decrease in the absolute value.