This study was conducted to investigate the quality characteristics and antioxidant activities of Omegidduk by glutinous foxtail millet varieties for evaluation optimum foxtail variety. The tested varieties for Omegidduk were Samdachal, Kyeonggwan 1, Kyeonggwan 2, and waxy rice as control. The contents of protein, crude fat, ash and mineral components of Omegidduk made by glutinous foxtail millet varieties were higher than those of waxy rice regardless of varieties. Glutinous foxtail millet Omegidduk were increased by protein content 1.3 ~ 1.5 fold, crude ash 12.4 ~ 14.0 fold, calcium 1.6 ~ 2.0 fold, and magnesium 5.3 ~ 8.6 fold than waxy rice Omegidduk. The contents of polyphenol and flavonoid of Omegidduk made by Samdachal, Kyeonggwan 1, and Kyeonggwan 2 were increased by 3.8 ~ 6.5 fold, and 3.2 ~ 5.3 fold. ABTS and DPPH radical scavenging activities of Omegidduk made by glutinous foxtail millet varieties were increased by 11.6 ~ 19.0 fold and 48.0 ~ 75.6 fold, respectively, compared to waxy rice that. Among the foxtail millet varieties, all the investigated components of Samdachal Omegidduk were higher than Kyeonggwan 1, and Kyeonggwan 2. The color values of Omegidduk among treatments, Samdachal Omegidduk showed the lowest L-value and b-value. As the results, Samdachal was evaluated as the most suitable glutinous foxtail millet variety in the view of quality characteristics and antioxidant activities