## 3 Results and Discussion  
### Nutritional Content  
The proximate analysis performed on the seven edible mushrooms revealed that all studied samples contained nutrients potentially usable to cover the basic dietary reference intakes of Mexican older adults [15]. According to our results, _A. jacksonii_ was the best source of protein compared with the other species (Figure 2a). The levels of protein oscillated from 4.8 to 10.9 g 100 g\({}^{-1}\) FW, which were comparable to those found in other edible mushrooms such as _Polyporus teniculus, P. dictopous, Laetporus sulphureus_, Tremella ficiformis_, _Auriculia auricula-judae_, _Tremella ficiformis_, and _Lentinula edodes_ (shitake), which are considered alternative sources of protein [16; 17]. The amounts of fiber ranged from 8.8 to 19.7 g 100 g\({}^{-1}\) FW, which was substantially higher than those found in _Grifola fondosa_, _Cantharellus cibarius_, _Boletus edulis_, and _Agaricus bisporusm_ (Figure 2b) [17]. Crude fiber was particularly abundant in _C. subclavipes_, _C. squamulose_, and _R. delica_ (Figure 2b). As a general finding, all studied mushrooms had low levels of crude fat (1.5-3.4 g 100 g\({}^{-1}\) FW) (Figure 2c). These results were coincident with the fat levels reported in other edible sources such as _Tuber melanosporum_, _Hericium erinaceus_, _Grifola fondosa_, and _Cantharellus cibarius_[17]. Similarly, the levels of reducing sugars were low (1-3 g 100 g\({}^{-1}\) FW) as reported for most edible mushrooms consumed worldwide [16; 17]. Interestingly, _C. subclavipes_, _R. delica_, and _R. brevipes_ presented no more than 3 g 100 g\({}^{-1}\) FW reducing sugars (Figure 2d). These results strongly suggest that edible mushrooms can be safely administered to diabetics and persons with diseases associated with metabolic syndrome. Previous experimentation using in vitro and in vivo models suggested that fresh edible mushrooms and their extracts have therapeutic properties in human health as they possess many properties such as anti-obesity, cardioprotective, and anti-diabetic effects [18]. The fatty acid profile revealed that _C. squamullosa_ contained approximately 1.5 g 100 g\({}^{-1}\) DW linoleic acid, whereas _C. subclavipes_ and _L. indigo_ accumulated around 1.5 g 100 g\({}^{-1}\) DW linoleic acid (Figure 3a). The levels of this unsaturated fatty acid in _C. nuda_, _R. delica_, _R. brevipes_, and _A. jacksonii_ did not surpass 1.5 g 100 g\({}^{-1}\) DW. Linoleic acid is one of the most abundant fatty acids in several edible mushrooms [19]. The amounts of this nutraceutical in the seven edible mushrooms consumed in the NHP was higher than those determined in _L. eddoes_ and _Laetiporus sulphureus_ as well as comparable to those determined in _P. ostreatus_, _A. bisporus_, and _A. campestris_ harvested in Ethiopia [19]. Linolenic acid has shown cardiovascular-protective, anti-cancer, neuro-protective, anti-osteoporotic, anti-inflammatory, and antioxidant effects [20]. In addition, this fatty acid is involved in the biosynthesis of longer-chain omega-3 fatty acids, eicosapentaenoic acid, and docosahexaenoic-aenoic acid, which shows neuroprotective activity [20]. The levels of linolenic acid were below 100 mg 100 g\({}^{-1}\) DW in all of the edible mushrooms studied (Figure 3b). _R. brevipes_, _C. squamulose_, and _Clitocybe nuda_ contained more levels of this unsaturated fatty acid than the other mushrooms analyzed. These levels were higher than those reported in _P. ostreatus_, _L. eddoes_, _A. bispours_, _A. campestris_, _Termitomyces microcarpus_, and _Tabernaemontan letestui_ harvested in Ethiopia [20]. The levels of oleic acid were similar to those observed for linolenic acid (Figure 3c). Nevertheless, _L. indigo_, _C. nuda_, and _R. delica_ contained more levels than _C. subclavipes_, _R. brevipes_, _C. squamulose_, and _A. jacksonii_. These concentrationswere higher than those found in _L. eddoes_ and _A. bispours_ but lower than those determined in _T. microcarpus, T. letestui_, and _P. ostratus_[19].