The elderberry was known to the ancients for its medicinal properties, and in Europe the inner back was formerly administered as a cathartic. The flowers contain a voletile oil, and serve for the distilation of elder-lower water, used in confectionery, perfumes and lotions. The leaves are employed to impart a green colour to fat and oil, and the leaves and bark emit a sickly odour, believed to be repugnant to insect. With its unique flavor and natural food colour, commercial processing companies used the fruit mainly in the making for jam, jelly, pies, juice, and wines. Its vitamin-C content is reported by Andross (1941) as 25-30mg/100g. Harvesting and processing have been mechanized to some extent. However, the cotains with nutritional value has not been reported yet. In the present study the various contains with nutritional value in the fresh elderberry juice is reported by the quantitative analysis. In this study results obtained can be summarized as follows. 1) The fresh elderberry juice contained following mineral elements; calcium 0.012%, magnesium 0.023%, potassium 0.10%, sodium 0.0019%, iron 0.0009%, cobalt 0.0002%, zinc 0.0004%, copper 0.0001%, phosphorus 0.036%, manganese 0.0006%, iodide $1{\mu}g/g$. 2) Five kinds of vitamines were also found ; vitamin-$B_1$ $0.1{\mu}g/g$, vitamin-$B_2$ $0.5{\mu}g/g$, vitamin-C 0.3mg/g, niacin $14{\mu}g/g$, choline chloride 0.3mg/g. 3) Fresh elderberry juice also contains crude protein 1.10%, fat 0.26%, carbohydrate 6.9%, pectin 0.76%, tannin 0.89%, ash 0.80%, water 90.9% and 34.3 cal/100g. 4) The absorption spectrum of the purplishblack color of fresh elderberry juice has a peak between 523-530mm.