The composition of the Hayward variety of kiwi from Italy was determined including ash, total solids, soluble solids, pectin, organic acids (quinic, citric, malic, D-isocitric), sugars (glucose, fructose, and sucrose), minerals (Na, K, Ca, Mg, and P), amino acids, and total protein. Liquid chromatographic methodology was used for the separation, identification, and quantitation of sugars, organic acids, and amino acids. It was confirmed that the main chemical parameters characterizing this fruit are the quinic acid (mean value 5.38 g/kg), L-ascorbic acid (mean value 1067 mg/kg), potassium (mean value 3000 mg/kg), and arginine (mean value 197 mg/kg). The concentrations of single amino acids and of the total amino acids vary within large limits. Therefore, the determination of fruit content in food products, by means of individual or total amino acid concentration, is very difficult.