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White oyster mushroom (Pleurotus ostreatus) has potential and many used by the community because of its high economic and nutritional value. Pleurotus ostreatus is rich in nutritional value, especially protein and fat. This study aims to determine the protein and fat content in processed white oyster mushrooms and determine the benefits of protein and fat in Pleurotus ostreatus in the health sector. The method used to compile this review article is a literature study of indexed and leading 24 research journals conducted on the Google Scholar database, Science Direct, and PubMed. This review article discusses the health benefit of protein and fat in Pleurotus ostreatus. The extraction method used in this research is the Kjeldahl method for protein content analysis and the Goldfisch and Soxhlet methods for fat content analysis. The results showed that the longer the frying time, the lower the protein and fat content in processed white oyster mushrooms. Frying processed Pleurotus ostreatus done with variations of 2 minutes, 4 minutes, and 7 minutes. While the study results that based on the length of preservation carried out, the laboratory results prove that the longer processed products are preserved, so the fat and protein content in the processed product can be lower. The length of preservation is carrying with variations of two days, four days, and seven days. Based on the research that has been done, the highest protein and fat content obtainable at a time variation of 2 minutes and a preservation time of 2 days.