“…We revealed that the parameters with the highest mean values were the least variable, e.g., water and sugar, and the most variable parameters were those with the lowest values-ash, cellulose, fat, and acidity. In comparison with the closely related rowan ( Sorbus aucuparia L.), service tree fruits are characterized by lower water content, significantly higher levels of carbohydrates and cellulose, and similar, very low, fat content [ 54 , 55 , 56 ]. Results of the chemical composition analysis in this paper demonstrate great potential for further research on the specifics and benefits of service tree fruits and indicates potential future uses of fruits in both fresh and processed food supplements and products, like low-fat, protein-rich food.…”