This study aimedto determine the chemical composition of Plantago seeds and the gum extracted from it. Protein, fat, ash, moisture, fiber, and total carbohydrates were estimated. The results indicated a high percentage of carbohydrates in the gum compared to the seeds. It reached 63.1 and 44.2%, respectively. Some major and minor mineral elements weredetermend analyzed. It was found that the seeds and gum contained good levels of sodium, potassium, calcium, magnesium, and phosphorus, in addition to iron, zinc, and copper. The results of the analysis of amino acids in Plantago seeds and gum using the HPLC technique indicated that the amino acid lysine had a higher percentage than the rest of the amino acids in plantago seeds, reaching 77.8%. Whihe, the percentage of it was 4.58% in the gum extracted from the same seeds. As for the gum, the highest percentage was recorded by acid serine, which reached 10.45 mg/100 g. The results of the analysis of monosaccharides showed a high content of the gum of monosaccharides xylose and arabinose, reaching 44.12 and 37%, respectively. The infrared spectrum of plantago seed gum was analyzed using the FTIR technique to determine the active groups.