Abstract: In order to study effects of light intensity on nutritional quality and phenolic content of pea and radish sprouts，using“Green Valley Ma Pea No.2”and“Green Valley White Sliced Turnip with Sauce No.3”as materials，dynamic changes of growth characteristics（plant height，stem diameter，shoot fresh weight，shoot dry weight），nutritional quality（soluble sugar content，soluble protein content，vitamin C content）and phenolic content（total phenol content，total flavonoid content）were explord.Results showed that，in pea sprouting vegetables，aboveground fresh weight of treatment B［30 μmol/（m2·s）］was the highest，which was 0.453 g，and the highest content of total phenols and flavonoids in treatment A［20 μmol/（m2·s）］was 471.14 ng/L，2.30 mg/g.With the increase of growth time of sprouts，contents of soluble sugar，soluble protein and vitamin C increased gradually.In radish sprouting vegetables，compared with other treatments，shoot fresh weight，soluble sugar，vitamin C content and total phenol content of treatment D［100 μmol/（m2·s）］were the highest.To sum up，in production of pea sprouts，30 μmol/（m2·s）could increase the yield，and 20 μmol/（m2·s）could improve nutritional quality and phenolic content.It was suggested that light intensity should be selected according to the demand.In radish sprouts，100 μmol/（m2·s）light intensity could not only increase yield but also improve nutritional quality.