This research examined how infecting edible silkworm pupae with a medicinal fungus changes their nutritional content. The study tracked changes in proteins, fats, and other nutrients over 30 days of infection. The results showed that while fat content decreased, the variety of beneficial fatty acids increased. The infection also produced new healthy compounds like cordycepin and increased certain beneficial polysaccharides. Impacts on everyday life: • Provides a new way to make insect-based foods more nutritious and potentially more appealing to consumers • Demonstrates how combining insects with medicinal fungi can create foods with enhanced health benefits • Offers insights for developing sustainable protein sources with improved nutritional profiles • Shows potential for creating novel food products that combine the benefits of both insects and medicinal mushrooms • Could help address global food security challenges by improving the nutritional value of alternative protein sources