This research examined the nutritional and chemical properties of eight wild mushroom species found in Turkey. The study revealed that certain mushroom species contain high levels of beneficial compounds like antioxidants and phenolics, making them potentially valuable for food and health applications. Impacts on everyday life: – Identifies safe and nutritious wild mushroom species for foraging and consumption – Provides scientific basis for using these mushrooms in healthy food products – Helps preserve traditional knowledge about edible wild mushrooms – Supports development of new functional foods and supplements – Contributes to understanding natural sources of antioxidants