Acerola fruits contain vitamin C in the form of ascorbic acid. The content of ascorbic acid in fruits depends on various factors, including the method of cultivation, the region of growth and the stage of maturity of the fruit. The amount of ascorbic acid per 100 g of collected fruits can vary from 4.5 g for unripe fruits to 2.0 g for fully ripened fruits. In addition to being high in ascorbic acid, the fruit also contains amino acids; phenolic compounds, incl. anthocyanins and flavonoids; carotenoids, which undoubtedly increases the value of this plant as a potential source of biologically active substances.