Abstract:The physicochemical properties and antioxidant activities of nine different varieties of mung bean from different producing areas were analyzed to study the quality difference and specificity，and provide basic data for the processing，development and utilization of different varieties of mung beans.The results showed that there were significant differences in physical traits，nutrient composition and antioxidant activity of different cultivars of mung bean.The total phenolic content，total flavonoid content，ferric ion reducing antioxidant power and DPPH free radical scavenging rate showed a significant correlation （P＜0.01），while weak correlation was observed with hydroxyl radical scavenging activity.The taolv No.8 cultivar exhibited the longest and the brightest.The Bailv No.8 has the largest grain width.Mung bean contained 18.83%-21.99%protein，0.70%-1.26%fat，54.63%-70.75%total starch.Among them，The Bailv No.8 had the highest protein content，the Xilv No.1 had the lowest fat content，and the Huailv No.2 had the highest starch content.The Chongqing mung bean showed the lowest levels of the weight of 100-grain weight，the highest levels of total phenolic content，total flavonoid content，ferric ion reducing antioxidant power and DPPH free radical scavenging rate.