Effects of soaking temperature,cultivation temperature and watering frequency on the growth characteristics and nutrition of mung bean sprout were investigated. Growth characteristics and nutrition of mung bean sprout were significantly affected by soaking temperature,cultivation temperature and watering frequency (P<0.05). When the bean was soaked at higher temperature (40℃),body weight of the cultivated mung bean sprout was heavier,hypocotyl was longer,contents of free amino acid (FAA),water soluble sugar (WSS) and γ-aminobutyric acid (GABA) were higher. The hypocotyl was longer while the diameter was smaller when the bean was cultivated in the relatively higher temperature (30-35℃). When the watering frequency decreased,weight,hypocotyl length and diameter decreased,WSS content decreased first and then increased,FAA content increased first and then decreased,GABA content was fluctuated. The optimal germination conditions of mung bean sprout were soaking bean at 40℃ for 5 h,with cultivation temperature of 25-30℃ and watering once per hour.