Abstract: Twenty Mung bean samples from the major production areas in China were collected to analyze the effects of cultivation conditions on starch quality and pasting property of mung bean and their correlation. The results indicated there were significant differences for total starch ( TS) , amylose starch ( AS) , rapidly digestible starch ( RDS) , slowly digestible starch ( SDS) and resistant starch ( RS) . SDS and RS had higher coefficient of variation ( CV) ( 31.68 % and 38.13 %) while TS had lowest CV ( 7.29%) . The content of TS and AS varied from 37.48% ～ 47.63% and 10.41% ～ 15.84%, respectively. Analysis results of pasting property of mung bean showed pasting temperature and breakdown viscosities had the lowest and the highest cultivation difference and CV was 2.28% and 55.89%, respectively. Anlv 09-2 from Henan Province and Zhonglv No. 5 from Beijing have great processing suitability. Besides, TS and AS had significant positive correlation with some pasting characteristic index, and this correlation between RS and pasting characteristic index was not significant.