Wild Edible Mushrooms, Including 10 Ramaria Taxa, Show Predominantly Unsaturated and Nutritionally Favorable Fatty‐Acid Profiles

Edible mushrooms contain little lipid, so their nutritional standing rests on which fatty acids it contains rather than how much. Wild taxa are unevenly characterized, and the species‐rich genus Ramaria hardly at all. We report the first fatty‐acid dataset for the genus, determined by gas chromatography with flame‐ionization detection (GC‐FID) in 14 wild edible mushrooms from Akkuş (Ordu, Türkiye), 10 Ramaria taxa and four comparators, expressed as lipid‐quality indices and used to test whether lipid quantity predicts quality. Total lipid was low (1.8–4.1 g per 100 g dry weight). Eleven fatty acids were detected. In 13 of the 14 taxa the lipid was predominantly unsaturated (62%–89% of total fatty acids), dominated by oleic (18:1; 6.1%–54.0%) and linoleic acid (18:2; 25.1%–45.9%) over a modest palmitic background (16:0; 6.4%–16.2%). The polyunsaturated‐to‐saturated ratio (0.10–6.97) exceeded unity in 12 of the 14 taxa, and across the 13 the index of atherogenicity (0.13–0.71), index of thrombogenicity (0.07–1.06) and hypocholesterolemic/hypercholesterolemic ratio (2.37–10.68) were generally favorable, R. broomei marking the least favorable end. Two departures stand out. Hydnum repandum and Cantharellus cibarius carried α‐linolenic acid at 41.1% and 40.3% with near‐balanced n − 6/ n − 3 ratios, tentative pending mass‐spectrometric confirmation; Lactarius piperatus inverted the pattern, stearic acid alone accounting for 73.9% and raising its index of thrombogenicity to 11.67. Total lipid bore no relation to saturated or unsaturated proportions (Spearman ρ = 0.05 and −0.05). Quantity and quality therefore vary independently: the nutritional case for these mushrooms rests on compositional profiling rather than on gravimetric fat content.