Edible mushrooms have been acknowledged as renewable sources of bioavailable nutrients and valuable bioactive compounds in addressing the challenges associated with food security and a healthy diet. Yet, there is a wide range of variation in the nutritional components of the different species of mushrooms, which necessitated this comparison of the nutrient potentials of some species. This work evaluated the proximate, mineral and phytate composition of seven (7) chosen edible mushroom varieties (M1 – M7) by following the established standard analytical procedures. The evaluated proximate parameters are moisture, dry matter, crude protein, crude fibre, crude fat, ash and nitrogen-free extract, together with the profiles of essential minerals and the phytate constituents. The results showed significant differences (p