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Experiments were carried out to find out the chemical composition of eleven species of edible mushrooms reported from the Forests of Azad Kashmir. The results obtained were compared with vegetables, pulses and those of Lentinus edodes, the cultivated Shiitake mushroom. Chemical constituents analyzed included total dietary fiber, crude protein, fat, ash, moisture and carbohydrate. Despite the differences in the chemical composition of mushroom samples, the overall nutritional values of the mushrooms were good.