This study was conducted to evaluate the contents of antioxidative components from pulpy and seed in wild haw (Crataegus pinnatifida $B_{UNGE}$). Pulpy and seed of haw were smashed, then measured for color properties, antioxidative components of ascorbic acid, phytic acid, proanthocyanidin, anthocyanin, total carotene, ${eta}$-carotene, lycopene, chlorophyll a, b and tannin. The $a^*$, $b^*$ and $C^*$ values of seed were significantly lower than pulpy, but $L^*$ and $H^{circ}$ values were higher than that of pulpy. Ascorbic acid contents of pulpy and seed were found to be $10.89{pm}1.69mg/100g$ and $1.45{pm}0.16mg/100g$, respectively. Phytic acid, proanthocyanidin, total carotene and tannin contents of pulpy and seed were $689.17{pm}3.63mg/g$, $597.78{pm}2.93mg/g$; $355.61{pm}19.39mg/g$, $49.12{pm}4.97mg/g$; $8.32{pm}0.42mg%$, $0.80{pm}0.01mg%$; $7.53{pm}0.09mg/g$, $1.02{pm}0.03mg/g$, respectively. Similarly, ${eta}$-carotene, lycopene, chlorophyll a and chlorophyll b contents of pulpy also displayed higher values than that of seed. On the contrary, anthocyanin content of seed ($4.24{pm}0.33mg/L$) was remarkably higher than pulpy ($0.99{pm}0.62mg/L$). The results showed that pulpy could be severed as great natural antioxidant and biohealth functional food.