Abstract: To address the research gaps and technological application limitations associated with sprouting mung beans, low-field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) techniques were utilized to dynamically monitor moisture changes during the sprouting process. Based on this monitoring, a correlation analysis between nutritional components and moisture status was conducted. The results indicated that the moisture content significantly increased during the sprouting process, while protein and fat contents gradually decreased. In contrast, the content of reducing sugars and vitamin C (V_C) showed a continuous upward trend. With the prolongation of sprouting time, the relaxation times corresponding to different moisture groups all exhibited a trend of shifting to the right, and the red regions in the imaging gradually increase. Correlation analysis revealed that protein content was negatively correlated with free water but positively correlated with bound water; the content of reducing sugar was positively correlated with free water but negatively correlated with bound water; and the correlation results for V_C were similar to reducing sugar. In summary, sprouting induces a series of physiological changes in mung beans, including enhanced nutritional value and increased water mobility. This study provides valuable insights for a deeper understanding of metabolic changes during seed sprouting and offers practical guidance for related research and production.