Seed of 32 strains of mung beans (Vigna radiata (L.) Wilczek) were analysed for protein, oil, total sugar and individual sugar content. The ranges in values were: protein, 24·5 to 31·2; oil, 0·57 to 0·84; total sugar, 2·69 to 5·88; monosaccharides, 0·38 to l ·00; sucrose, l·06 to 2·19; raffinose, 0·38 to 0·69; and stachyose, 0·50 to l·50 g per 100 g seed. 1 he oligosaccharides verbascose and ajugose possibly were detected, but standards were not available for confirmation. Simple correlation analysis revealed that oil and protein are negatively associated (P < 0·01). The correlation coefficients between total sugar and oil and total sugar and protein were positive but not significant (P > 0·05). Stachyose was positively associated with raffinose, monosaccharides, and total sugar content (P < 0·01) and protein (P < 0·05) but not significantly associated with sucrose or oil content.