Nutritional components, including isoflavone, protein, oil, fatty acid, and free sugar, in soybean varieties with different geographical origins were evaluated. Three representative isoflavone aglycones (daidzein, glycitein, and genistein) from the hydrolyzed extract were elucidated using high-performance liquid chromatography with diode array detection and electrospray ionization/mass spectrometry. Among components, isoflavone exhibited differences between varieties and countries, whereas protein, oil, fatty acid, and free sugar showed no meaningful differences. Genistein ($596.2{mu}g/g$) exhibited the highest content of isoflavone, followed by daidzein ($499.8{mu}g/g$), and glycitein ($87.2{mu}g/g$). Nepal varieties showed the highest average isoflavone content ($1,391.2{mu}g/g$), with the lowest ($878.2{mu}g/g$) from those of China. Linoleic acid (>50%) in fatty acid and sucrose (>70%) in free sugar exhibited the highest contents in all varieties. Although isoflavone showed predominant differences, this component was not significantly correlated with countries owing to the differences in contents of various varieties from each country. However, isoflavone in terms of nutritional value may be a key factor when considering the useful ingredients of soybeans from different geographical origins.