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Mungbean (Vigna radiata L.) is a major legume crop with a high protein and carbohydrate content. Mungbean sprouts have higherlevels of bioactive phenolic compounds than mungbean seeds. In this study, the physical and biochemical characteristics of mungbean sproutswere investigated at the tissue level (cotyledon, hypocotyl, root, and seed coat) using three cultivars (Dahyeon, Samgang, and Sunhwa). Sunhwawas found to have longer hypocotyl, root, and cotyledon lengths and more bioactive compounds (phenols and flavonoids), leading to a higherantioxidant capacity compared to the other cultivars. Among the three cultivars, the hypocotyl had the highest antioxidant activity and bioactivecompound content. The flavonoid content of the seed coat was as high as those of the cotyledon and root tissues. Although Dahyeon andSamgang mungbean sprouts are more suitable for consumption based on consumers’ preference for physical traits, they had lower antioxidantcapacities than Sunhwa. The results of this study indicate that mungbean cultivars that are consumed as sprouts need to be developed to improvefood quality for consumers’ needs.
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