## 1 Introduction  
Wild edible mushrooms represent an inherent part of Mexico's biological and cultural diversity [1]. Knowledge of the edible and medicinal uses of these species comes from ethnic legacy inherited from one generation to another. Despite these foods being overlooked for nutrients and nutraceuticals, they can provide multiple benefits to native consumers [1]. Edible fungi store noteworthy levels of fiber and protein, with low levels of reducing sugars and fat. These features make edible mushrooms a good ingredient for balanced diets against obesity and related comorbidities [1]. In addition, the local market of wild mushrooms earns significant income for marginal communities worldwide [1]. The formal consumption of these sources has always been controversial because of their concealed toxicity to humans. However, it has been calculated that 2200 mushrooms are routinely consumed raw or pre-treated in 99 different countries worldwide before being eaten [1]. Nevertheless, highly marginalized places from third-world countries would stock unnoticed edible species. Approximately 2006 species are considered safe if consumed raw, and 183 species require a specific pre-treatment to be innocuous [1]. The regulation of the wild edible mushroom market has been delayed in most countries for decades. That is why elucidation of their biological activity and basic chemistry would help consumers to know about their potential benefits and promote their revalorization and conservation.  
The nutraceutical activity of edible mushrooms on human health is well known [2]. These organisms contain polyphenols with potent antioxidant, hypoglycemic, antitumor, and immune-stimulating properties demonstrated in biochemical and murine models [2]. They accumulate non-assimilable glucans and terpenoids with proven antiviral, hypoc-holesterolemic, antibacterial, and immune-modulating activities [2]. It has been proposed that 371 species of wild mushrooms are consumed in Mexico [3,4]. This number emerges from records obtained in the provinces of Puebla, Oaxaca, and Mexico state. Nevertheless, almost half of the Mexican territory contains unexplored populations surrounded by cloud forests, oak forests, high evergreen forests, and evergreen lowland forests, which may increase the number of edible fungi. The consumption of macromycetes is a millenary practice in several municipalities of the northern and northeastern highlands of Puebla (NHP), Mexico. This geographical zone harbors a great diversity of edible species eaten for centuries because of Totonac, Nahua, Otomi, and Tepehua ancestries. Many of these species are still being sold during the rainy period in local markets, also known as \"tianguis\" (Figure 1).  
To the best of our knowledge, there are no available data on the basic nutritional content and nutraceuticalt activity of edible mushrooms eaten in the NHP so far. Nevertheless,  
Figure 1: Some edible mushrooms sold in local markets of the northeastern highlands of Puebla, Mexico. (**A**) _Lactarius indigo._ (**B**) _Clitocyhe nuda._ (**C**) _Clitocyhe subclavipes._ (**D**) _Russula delica._ (**E**) _Russula brevipes._ (**F**) _Clitocyhe squamulosa._ (**G**) _Amanita jacksonii._previous studies have revealed that _Russula_ spp. and _Amantia_ spp. contain substantial levels of oxalic acid, quinic acid, malic acid, citric acid, fumaric acid, alpha-tocopherol, and fatty acids [5]. In the same context, the presence of phenolic acids such as protocatechuric, \(p\)-hydroxybenzoic, \(p\)-coumaric, and cinnamic acids was endorsed in ethanolic extracts, which additionally showed evident antioxidant, antibacterial, and antifungal activities [5]. Due to the latter points, this investigation aimed to generate data on the nutritional and nutraceutical potential of seven edible mushrooms commercialized and eaten in the NHP as a continuation of the chemical and biological characterization of traditional foods from the highlands of Puebla, Mexico.