The results indicated that the Vinh Phuc red dragon fruit had 12.6°Brix, pH = 4.72; contained high nutritional value with 15% dry matter, 9.60 g/100g in the total sugar content, 8.12 g/100g in reducing sugar content; 1.12 g/100g protein and 5.1 mg/100g in vitamin C content and 32.70 mg/100g in total betacyanin content.