The study aimed at detecting individual phenolics of six legume sprouts [mung bean (Vigna radiata), white cowpea (Vigna unguiculata), black bean (Vigna cylindrica), azuki bean (Vigna angularis), soybean (Glycine max) and peanut (Arachis hypogaea)] and evaluating the antioxidant capacity from various extracts of sprouts. The results showed that the phenolic contents significantly increased during germination in all legumes. The total phenolic contents were from 15.00 mg GAE (gallic acid equivalent) g^-1 (mung bean) to 36.99 mg GAE g^-1 (peanut) dry sample after five days of germination. The antioxidant activity also revealed the strong capacity of peanut sample after germination in both DPPH method and reducing power assay, which were 32.51% and 84.48%, respectively. Vary concentrations of 13 phenolic components including procatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, syringic acid, vanillin, ferulic acid, sinapic acid, p-coumaric acid, benzoic acid, ellagic acid, and cinnamic acid were detected in six selected germinated grains. Sinapic acid, ellagic acid, ferulic acid and cinnamic acid had high correlation to DPPH scavenging and reducing power activities.