This research work aims to obtain a nutritious and protein food by growing of edible mushrooms from agricultural and industrial waste, being the coffee pulp a potential waste for this purpose, in order to improve public and environmental health, thus reducing the pollution that these solid waste generate. The nutritional composition of the edible mushroom Pleurotus ostreatus grown in coffee pulp was studied as a quality control for its human consumption. The edible mushroom was obtained by the biotransformation of the lignocellulosic solid waste (coffee pulp), i.e. solid-state fermentation. The waste of coffee pulp was supplied by coffee farmers from the Department of Amazonas (Peruvian Rainforest) and Piura (Peruvian Highlands). The results showed that the content of macro and micronutrients in the oyster mushroom grown in coffee pulp from the department of Amazonas and Piura were simil...