Effect of characteristics of thirteen small grain soybean varieties on quality of sprouting was studied withconstant temperature culture technology in laboratory. Results showed that the free amino acid content was in-creased significantly, soybean protein was increased relatively minor, but the fat content changed little scarcely, andsoluble sugar content was decreased significantly after germination. The correlation analysis illustrated that the sig-nificantly positive correlation were existed between soybean fat content and bean sprouts fat content, soybean pro-tein content and bean sprouts protein content, bean sprouts productivity and the average length of bean sprouts. Butthere were the significantly negative correlation between soybean protein content and soybean fat content, soybeanprotein content and bean sprouts fat content, bean sprouts protein content and soluble sugar content of bean sprouts.