Current study was initiated to identify the phytochemicals and the nutritional profile of eleven Kei-apple fruit accessions. Accession FH29 showed the highest level (492.45 mg 100 g fresh weight) of total phenolic content, higher than the referral fruit, blueberry. Pyrogallol was identified as the predominant phenolic compound in all accessions. Accession FH 29 showed the highest (49.75 µmol TEAC g fresh weight) antioxidant capacity. Catechin content was higher in accessions; FH151, FH15, FH14, FH29, FH243, FH 239 and FH 231. Accessions, FH14 and FH232 exhibited higher levels of β-carotene than the referral fruit apples (cv. Top red) and peaches (cv. Excellence). The total sugar (glucose and fructose) was highest (50 mg g fresh weight) in accession FH240. Asparagine (3122.18 mg L) and gamma-aminobutyric (1688.87 mg L) were higher in accessions FH239 and FH243 respectively. Overall, the accession Kei-apple FH236 can be regarded as a good source of essential amino acids.

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