PURPOSE: A functional food composition and a manufacturing method thereof are provided to have weight loss effects and treat metabolic diseases. CONSTITUTION: A manufacturing method of functional food composition comprises the following steps: adding 100 parts by weight of food composition to 100 parts by weight of black sugar, mixing and putting the same into a jar； and fermenting the food composition in a fermentation room which kept 8 deg. Celsius for 100 days. The food composition comprises green vegetables, edible roots, fruit vegetables, wild edible greens, fruits, and mushrooms. The green vegetables comprise Chinese cabbages, sauerkraut, radish leaves, crown daisies, onions, and garlic. The edible roots comprise radishes, carrots, xanthium strumarium, lotus roots, dioscorea japonica, and sweet potatoes. The fruit vegetables comprise green chili, tomatoes, cucumbers, eggplants, strawberries, and paprika. The wild edible green comprises three kinds of edible mounting herbs including balloon flower, mountain herb, and Artemisia dubia wall. The fruits comprise apple, pears, grapes, and walnuts. The mushrooms comprise Pleurotus ostreatus, tree ear, enoki mushroom, and shiitake. [Reference numerals] (AA) Thirty types of food compositions for fermenting (vegetables and mushrooms)； (BB) Green vegetables(6)； (CC) Edible roots(6)； (DD) Fruit vegetables(6)； (EE) Wild edible greens(3)； (FF) Fruits(4)； (GG) Mushrooms(5)； (HH) Washing and dehydrating； (II) Wet pulverizing； 8 deg.； (JJ) Putting into a jar； (KK) Sugar-fermented, Adding 100 parts by weight of black sugar； (LL) Or； (MM) Salt-fermented, Adding 100 parts by weight of black sugar about the weight of raw material； (NN) Fermenting； uniformly supplying oxygen during the fermenting period and stirring once in three days for 100 days, at 8°；C； (OO) Juice extracting/filtering, Obtaining the upper fluid by using a centrifuge &rarr；centrifuging the upper fluid again to remove remained materials； (PP) Fermenting: 1 yea
