Abstract: Physical and nutritional qualities of 19 different cultivars mung beans were studied.Results indicated that they have significant differences in physical qualities and nutritional qualities except grain diameter width. Extreme difference of hardness reaches 79%, which shows great difference in hydrating and swelling abilities when mung beans were soaked in water for 1 h. Protein contents of 5 kinds of mung beans’ are above 27%, and carbohydrate contents of 6 kinds of mung beans’ are above 57%. The correlation analysis indicated that the protein content is negatively correlated to carbohydrate content.

Key words: mung beans, physical quality, nutritional quality