Chicken of the Woods (Laetiporus sulphureus) produces beneficial fatty compounds like squalene and linoleic acid—but levels shift as the mushroom matures. Squalene, known for its antioxidant and cholesterol-lowering properties, peaks in young fruiting bodies and declines with age, while oleic acid increases. Foragers and cultivators aiming for maximum nutritional value should pay close attention to when they harvest.