With a field plot experiment, differences in fusarium wilt disease index between three faba bean cultivars different in resistance to the disease were studied, and with a nutrient solution culture experiment, contents of free amino acids in root exudates of the plants were determined and their relationships with incidence of fusarium wilt were analyzed. Results show that the resistance to fusarium wilt of all the three cultivars of faba bean cultivars increased with increasing total content of free amino acids in the root exudates Of the fifteen kinds of amino acids detected in the root exudates of faba beans histidine was specific to resistant faba bean cultivars while proline was to susceptible cultivars. Arginine was not found in the root exudates of all the three faba bean cultivars. Disease index was negatively related to the contents of serine, methionine and lysine, with serine being the most significant, but fusarium wilt disease index was positively related to the contents of the other thirteen amino acids. High contents of serine, methionine and lysine and high Ser/Gly and Ser/Ala ratios were found inhibiting occurrence and development of faba bean fusarium wilt, while high contents of Aspartic, threonine, glycine, alanine, valine, tyrosine and phenylalanine were inducing occurrence of faba bean fusarium wilt. Faba beans different in variety vary in content and composition of free amino acids in their root exudates, which is one of the main reasons why the beans are different in resistance to fusarium wilt.