Numerous studies have been conducted on the mung bean (Vigna radiata (L.) R. Wilczek), and there are a variety of data points accessible. To evaluate the crop’s potential as food, information on the entire mung bean grains’ physical, processing, and nutritional attributes was gathered. A study of the biochemical analysis on various potential genotypes of mung bean [Vigna radiata (L)] was undertaken in the laboratory of Agricultural Biochemistry and farm trial was conducted during the rabi season of 2018-19 at pulse research farm kalyanpur, C.S.A University of Agriculture and Technology, Kanpur. In mung bean varieties according to genotypes, the nutritional quality of flour and characteristics such as the overall range of variability of test weight, grain yield quintal/ha, dhal percent, percentages of husk, broken dhal, percentage loss in processing, protein, content, were found to be 26.99-60.84g, 7-13 q ha-1, 64.29-76.92 percent, 5.41-12.83 percent, 7.65-11.91 percent, 4.96-14.15 percent, and 21 The varietal trail genotypes PDM-139, KM-2320, PDM-11, and K-851 were shown to have lower husk percentages, broken percentages, and processing losses in addition to higher levels of protein and other nutritive factors. The research mentioned above demonstrates how we identify the ideal genotype for farmers in terms of nutrition and for industrialists in terms of processing. This is essential for increasing the output of nutritious crops.