Recently, plenty of imported Chinese Mungbean is sold, for Korean Mungbean is expensive. But they say, Chinese Mungean has less delicacy and cooking quality. Above all, in comparison with Korean and Chinese Mungbeans properties they are different - Chinese Mungbean grain is twice in dimension, Chinese Mungbean is white and Korean one is yellow in peeled grain color. They are similar in size shape with the microscope. With Amylograph of Brabender the viscosity of Korean Mungbean is gradually and continually increased until heating from $25^{circ}C$ to $92.5^{circ}C$ and cooling to $25^{circ}C$ again, but the one of Chines Mungbean is increased suddenly in 74$^{circ}C$ and shows the abrupt break-down phenomenon. This same phenomenon is shown in swelling with melting-pointer, In $25^{circ}C$, the cooling temperature, Chinese Mungbean is measured to 1400 B.U and Korean one 1600 B.U. With color-meter of Richard S. Hunter, 12% gel of Korean Mungbean starch is clear but Chinese one white. The texture of 12% gel of Chinese Mungbean starch with Rheo-meter becomes hardened much more than Korea one. As a result of sensory-test, color, cohesiveness, and flavors of Korean gel is preferred overwhelmingly.