Prevention of chronic diseases and particularly heart disease stimulated the interest in many countries for developing designed foods with less animal products and more other new items in the diet. Edible mushrooms are characterized by that kind of features, which classify them as a food for the future because the protein content in the most species is higher than in most other not animal foods, contained low fats content, the cultivation takes a short time and it is inexpensive. Except for some cultivated mushrooms little is known about the nutritional quality of the wild-spread, edible mushrooms species in Macedonia. Their great number enable the selection of that which are characterized with great nutritional quality. In order to improve the mushroom quality, it is desirable to investigate their chemical content and study the nutritional quality in details. Therefore in the present study the nutritionally important components were determined with the conventional nutrients analyses in 53 kinds of cultivated or wild edible mushrooms species from various Macedonian areas. Macedonian mushrooms contained relatively high total protein content (10.62-51.19%, dry basis) and were low in fats (1.22-13.99% dry mass). 100g dry mushrooms comprised low energetic value of 1649.97 kJ on the average. The contents of minerals showed great variation (4.26-17.92% dry mass) in agreement with literature data.