Abstract: In order to provide specific data support for the industrial development, production and consumption of vegetable soybean in Jiangxi province, we collected 111 samples of vegetable soybeans from 17 counties and cities in Jiangxi province, investigated the contents of water, crude protein and amino acid component in these samples with corresponding national standard methods. This study used the FAO/WHO amino acid model as the evaluation standard, evaluated the protein nutritional level of vegetable soybeans and the amino acid ratio with coefficient method, and carried out cluster analysis of vegetable soybean from different regions of Jiangxi province by statistical theory. The results showed that the nutrient content of vegetable soybean varies in different regions of Jiangxi province. The average water content was 72.4%, and the average crude protein content of wet weight was 11.0%. The proportion of essential amino acids of total amino acids was 33.7%. The first limiting amino acid of fresh soybean in Jiangxi province is methionine + cysteine. The average essential amino acid index（EAAI） was 92.7. The vegetable soybean from different regions could be divided into three categories by cluster analysis. The vegetable soybean from Luxi, Gaoan and Wanzai had the best protein quality evaluation, while the vegetable soybean protein from Anyuan Pingxiang, Yushui Xinyu and Yichun had worse nutritional value evaluation. There are regional differences in the nutritional value evaluation of vegetable soybean protein in Jiangxi province, which may be related to varieties, climate environment, soil environment, field management habits and other factors in different regions of Jiangxi province.