The assortment of black currant actively replenishes and is constantly updated as a result of successful work of domestic and foreign selectors. New grades of black currant are characterized by the raised content of biologically active substances, including vitamin C, P-active agents, pectin and are of special interest for studying. Fresh berries of seven grades (Azhurnaya, Arapka, Iskushenie, Kreolka, Ladushka, Orel serenade, Ocharovanie) of black currant which were selected by the All-Russian research institute of selection of fruit crops and are perspective for cultivation in the Central Chernozem Region of Russia were chosen as objects for research. The nutritional value of fresh berries was found to vary. Average content of soluble solids was 14.1%, while those below the average were observed in Kreolka (12.1%). The maximum amount of sugars characterized Ladushka grade (11.05%), minimum--Kreolka (9.00%). It has been found that most varieties have fairly high acidity. It is worth noting grade Ladushka, which had the highest sugar-acid index (4.39), with the lowest acidity (2.51%). The highest content of ascorbic acid was found in varieties Orel Serenade--183.7 mg/100 g, the smallest--Ocharovanie--110 mg/100 g, grade Azhurnaya, Kreolka, Ladushka exceeded this indicator average value (144.9 mg/100 g). In terms of the amount of P-active substances stood grades having values above the average (722.2 mg/100 g): Azhurnaya (789.8 mg/100 g), Kreolka (864.5 mg/100 g), Oryol serenade (765.6 mg/100 g). The average content of pectin in the studied berries of black currant was 7.92%, with a minimum of 6.30% was observed in grades Azhurnaya, maximum 9.90%--the kind Oryol serenade. High values of this index were characterized by grade Ladushka, Ocharovanie. Azhurnaya varieties, Creole, Orel serenade had high levels of ascorbic acid and P-active substances. Sort Ladushka marked as a dessert due to the largest sugar-acid ratio. Ladushka, Orel Serenade, Ocharovanie have the highest pectin content. This determine the usefulness of new varieties of blackcurrant as fresh, as well as for production of functional foods.