The aim of the study is to conduct a comprehensive analysis of the nutritional and biological value of cultivated mushrooms (button mushrooms Agaricus bisporus and oyster mushrooms Pleurotus ostreatus) as promising ingredients in the food industry and nutrition. The research methods included a comparative analysis of the chemical composition of the mushrooms, including the determination of protein, fat, carbohydrate, dietary fiber, vitamin, and amino acid content, as well as statistical processing of data obtained using various analytical methods. The study established quantitative indicators of the nutritional value of the studied mushrooms. It was found that oyster mushrooms and button mushrooms are characterized by low fat content and moderate protein content. A high content of B vitamins and essential minerals was determined. Comparative analysis of the amino acid composition revealed significant differences in the content of certain amino acids between the types of mushrooms. It is important to note that Agaricus bisporus and Pleurotus ostreatus are the most demanded types of mushrooms in the Russian Federation with an annual production of about 180 thousand tons. Oyster mushrooms are distinguished by their increased carbohydrate content (3.9 g/100 g) and competitive dietary fiber content compared to traditional vegetables. Despite the non-optimal amino acid ratio in mushroom proteins, regular consumption can provide the body with essential nutrients. The lipid profile of the mushrooms is characterized by a predominance of unsaturated fatty acids (palmitoleic, oleic, linoleic). The research results can be used in the development of new food products with improved nutritional properties. The obtained data contribute to expanding knowledge about the biological value of cultivated mushrooms and their potential in creating functional foods. The study is also significant for developing recommendations for the rational use of mushrooms in various sectors of the food industry. The studied types of mushrooms are promising for the creation of new food products and their use in the food industry, which is confirmed by their high market demand and good nutritional value indicators.

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