3.1.1. Nutritional Composition

The results obtained for the nutritional composition of haskap fruits are presented in Table 1. The fresh fruit presented 82.9 ± 0.1 g/100 g fw of water (17.1 ± 0.1 g/100 g of dry matter), and carbohydrates as major macronutrients (15.87±0.06 g/100 g fw). It also presented 0.87 ± 0.04 g/100 g fw of protein, 0.38 ± 0.02 g/100 g fw of fat, and 0.00127 ± 0.00008 g/100 g fw of ash, which led to 70.37 ± 0.09 kcal/100 g fw of energetic contribution. In a previous study performed by Palíková et al. [19], haskap revealed a similar water content (82.7 g/100 g fw), but significantly higher concentrations of protein and ash (1.6 and 0.5 g/100 g fw, respectively), thus also presenting a higher energy (330 Kcal/100 g fw) [19]. Also, in a work performed with three cultivars of haskap, *Borealis* and *Indigo Gem* cultivars revealed similar contents of dry matter (17.7 ± 0.6 and 15.91 ± 0.04 g/100 g fw, respectively) and carbohydrates (15.6 ± 0.7 and 14.30 ± 0.08 g/100 g fw, respectively), whereas the *Tundra* cultivar showed lower concentrations of both (12.4 ± 0.2 and 10.19 ± 0.2 g/100 g fw of water and carbohydrates, respectively), thus presenting higher levels of protein, fat, and ash [20]. Other cultivars were previously assessed, namely, *Czelabinka, Duet*, *Jolanta*, and *Wojtek* (focused on in the present study), and presented similar dry matter amounts (16.1 ± 1, 17 ± 1, 15 ± 1, and 14 ± 2 g/100 g fw, respectively), and higher concentrations of ash (0.096 ± 0.003, 0.095 ± 0.007, 0.09 ± 0.02, and 0.067 ± 0.001 g/100 g fw, respectively) [21]. On the other hand, in a study performed with the *Kamtschatica* variety from Khabarovsk (Russia), lower amounts of fat and carbohydrates were found (0.01 ± 0.01 and 0.9 ± 0.1 g/100 g fw), but the sample revealed higher quantities of water, protein, and ash (88 ± 4, 2.1 ± 0.2, and 0.5 ± 0.1 g/100 g fw) [6]. The differences could be explained by several possible factors, such as soil and cultivation conditions, given the different origin of the samples, or the maturation state, which clearly influences fruits composition [1,22], among many others.


**Table 1.** Nutritional value and free sugars, organic acids, and tocopherols composition of haskap fruits.
