Abstract: 159 gcrmplasms of mung bean were assaied in Henan province. The results indicated that the percentage of glossy mung bean seeds was significant correlated with the content of starch and protein of seeds. The percentage of glossy varieties were negative correlated with protein and positive with starch. But the dull color variteies were opposite to the glossy varieties. Thus we can select different materials by different uses. And the result also prvide scientific basis for the directive breeding of mung bean.

Key words: Mung bean, Gloss, Starch, Protein