470 accessions of mungbean germplasm were accessed by sprout indictors to provide information for breeding sprout mungbean varieties. The results showed that the thickness, length, color, taste and production of sprouts varied much among different mungbean. Both sprout length, production had negative relationship with seed sizes. While there is no obvious relationships between sprout length, production and content of protein, fat, starch of seed. 84.47% of mungbean produce sprouts with low commercial quality because of a high content of anthocyanin within cotyledon. The ratio of hardness, rotten seed and malformed sprout varied at 0~87.8%、0~85.6% and 0~11.1% ,respectively. According to the evaluation of sprout indictors, a total of 12 accessions were selected for further used in breeding sprout mungbean varieties, these 14 accessions showed no hardness, rotten seed, and have high production and good commercial quality for sprout.