To evaluate the nutritive values of soybean straws of the different varieties, chemical compositions and in vitro digestibilities were examined. The soybean varieties used in this study were Bongeui, Dongbug, Suweon 86, Kwangkyo, Yugoo 3 and Hill. The results obtained are summarized as follows (1) The average weight of soybean straws was 12.0 g. The propotion of pod and stem were 60.4% and 39.6% of the straw fractions on a dry matter basis. (2) Although there were no differences in chemical composition, crude protein was slightly higher in Bongeui and Hill than in others. Pod contained more crude protein, nitrogen free extract, crude ash, cell content and hemicellulose than stem, but reverse phenomena were observed in the contents of cell wall constituents (CWC), acid detergent fiber (ADF), cellulose and lignin. (3) Dry matter, neutral detergent fiber (NDF), ADF and cellulose digestibilities of soybean straws in vitro were highest in Kwangkyo and lowest in Yugoo 3. Dry matter, NDF, ADF and cellulose digestibilities of pod in vitro were higher than those of stem. Eighty percent of the straw fraction, pod and stem based on a dry matter were disappeared within 48 hours by in vitro digestion.