Tephrosia vogelii Hook.f,mung beans and soybeans were used to study changes of nutritional property during germination of these beans.The results showed that Vc contents of three varieties of beans after the same culture time were higher than that before germination.Their Vc contents exhibited greater increase during 3-5 d of germination.Reducing sugar contents of Tephrosia vogelii Hook.f and mung bean exhibited a initial rise followed by a decline during germination,but reducing sugar content of soybean increased steadily,which reached 9.38 g/100 g on the seventh day of germination.Total sugar content of Tephrosia vogelii gradually decreased,but total sugar contents of soybean and mung beans increased within 4 d of germination and decreased after the forth days.Protein content of Tephrosia vogelii increased within 4 d of germination and it increased by 33.75%.Fat contents of three beans decreased during germination.