 A chemical analysis of Mexican specimens has shown L. indigo to contain moisture at 951 mg / g of mushroom , fat at 4 @.@ 3 mg / g , protein at 13 @.@ 4 mg / g , and dietary fiber at 18 @.@ 7 mg / g , much higher in comparison to the common button mushroom , which contains 6 @.@ 6 mg / g . Compared to three other wild edible mushroom species also tested in the study ( Amanita rubescens , Boletus frostii , and Ramaria flava ) , L. indigo contained the highest saturated fatty acids content , including stearic acid with 32 @.@ 1 mg / g — slightly over half of the total free fatty acid content . 
 A chemical analysis of Mexican specimens <a href='been_done' title='1'><mark>has</mark></a> shown L. indigo to contain moisture at 951 mg / g of mushroom , fat at 4 @.@ 3 mg / g , protein at 13 @.@ 4 mg / g , and dietary fiber at 18 @.@ 7 mg / g , much higher in comparison to the common button mushroom , which <a href='uninflect' title='2'><mark>contains</mark></a> 6 @.@ 6 mg / g . Compared to three other wild edible mushroom species also tested in the study ( Amanita rubescens , Boletus frostii , and Ramaria flava ) , L. indigo contained the highest saturated fatty acids content , including stearic acid with 32 @.@ 1 mg / g — slightly over half of the total free fatty acid content . 
A chemical analysis of Mexican specimens done shown L. indigo to contain moisture at 951 mg / g of mushroom , fat at 4 @.@ 3 mg / g , protein at 13 @.@ 4 mg / g , and dietary fiber at 18 @.@ 7 mg / g , much higher in comparison to the common button mushroom , which contain 6 @.@ 6 mg / g . Compared to three other wild edible mushroom species also tested in the study ( Amanita rubescens , Boletus frostii , and Ramaria flava ) , L. indigo contained da highest saturated fatty acids content , including stearic acid wit 32 @.@ 1 mg / g — slightly ova half of tdatotal free fatty acid content .