Genotype-Dependent Variation in Vitamins B1, B2, B3, B6, B9, and C in Mungbean Sprouts

Water-soluble vitamins are essential micronutrients that are not stored extensively in the human body and must therefore be replenished through dietary intake. Mungbean sprouts are widely consumed in some populations; however, their contributions as dietary sources of water-soluble vitamins and the extent of genotype-dependent variations remain insufficiently characterized. In this study, six water-soluble vitamins (B1, B2, B3, B6, B9, and C) were quantitatively and qualitatively analyzed using ultra performance liquid chromatography in sprouts derived from 34 mungbean genotypes. With the exception of pyridoxine (vitamin B6), all analyzed vitamins were detected across all genotypes, and their contents showed significant genotype-dependent variation. To determine whether differences in vitamin composition are reflected in functional responses, antioxidant capacity and enzyme-based bioactivity were evaluated. Antioxidant activity varied significantly among genotypes and showed a positive correlation with nicotinamide (B3) content, while tyrosinase inhibition was positively correlated with thiamine (B1). Evaluation of vitamin contents on a fresh-weight basis demonstrated that a single 104 g serving of mungbean sprouts can provide 46%– 206% of the recommended daily allowance of thiamine depending on genotype, while supplying all analyzed water-soluble vitamins, including B1, B2, B3, B6, B9, and C. This study’s findings support the potential of mungbean sprouts to serve as plant-based dietary sources of water-soluble vitamins and offer a basis for selecting genetic resources to improve the vitamin-related nutritional quality of mungbean sprouts.