Abstract: This study evaluated the changes of nutritional components and bioactive properties of 5 cultivars of peanut (Luhua 1, Luhua 11, Huayu 20, Qinglan 1 and Qinglan 8) after germination. The results showed that during germination, the weight of edible part increased, the protein content of peanut decreased, the lipid content increased slightly and then decreased significantly, the soluble sugar content increased obviously after slight decrease. The content of free amino acid, small peptide and γ-aminobutyric acid (GABA) in all cultivars increased with the extension of germination time. The contents of GABA in five cultivars increased by 14.99 times, 11.77 times, 8.34 times, 8.61 times and 7.97 times, respectively. The content of resveratrol in different peanut cultivars increased significantly with the extension of germination time, which increased 32.58 times, 11.49 times, 9.72 times, 5.68 times and 7.40 times, respectively after 5 days of germination. The content of tocopherol increased first and then decreased, and the range of change varied with cultivars. Besides, the total phenolic content increased significantly after a slight decrease in the early stage of germination, and the 5 cultivars of peanuts increased by 41.03%, 30.61%, 128.90%, 47.37%, and 16.44%, respectively after germination for 5 days. These results indicated that germination treatment is an effective way to improve the nutritional value and biological activity of peanuts.