 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 <unk> 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 <unk> , Boletus <unk> , and <unk> <unk> ) , L. indigo contained the highest saturated fatty acids content , including <unk> acid with 32 @.@ 1 mg / g — slightly over half of the total free fatty acid content . 
