Evaluation of 1696 food legumes accessions newly restored in the National Genebank during 2001 -2005 have been carried out with respect to quality traits of protein and starch content. The results showed that content of protein and starch was 24.93 %, 45 11%, respectively. The variation of each trait among food legumes accessions revealed different, therein protein content of Common bean and Chickpea as well as starch content of cowpea varied most. Comparing with each quality trait of food legumes accessions from different origins, we found that protein content of domestic mung bean germplasm was superior to that of other germplasm. Therefore, several high grade food legu nes accessions had been singled out through screening. The standard of evaluation for food legumes was also dis, ussed.