Fruit: up to 12 % tannins (mainly cathecol tannins),
anthocyanins (mainly myrtilin, a delphinidin-3- glucoside, etc.),
lavonoids, abOut 30% invert sugar,pectins,1-1.7% fruit acids (malic, citric, etc),
vitamins (B-group,C,provitamin A),some hydroquinone,etc.
Leaves: Traces of arbutin and hydroquinone which sometimes are absent,
catechol tannins,neomyrtillin (a “glucokinin”) , flavonoids, leucoanthocyanins;
caffeic,chlorogenic and quinicacids; oleanolic and ursolic acids, ß-amyrin;
relatively rich in manganese.