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Protein is an essential nutrient for human health, functioning not only as an energy source but also in tissue formation and the activity of hormones and enzymes. Mushrooms are rich in β-glucans, which can enhance macrophage activity and help reduce blood cholesterol and glucose levels. Laetiporus cremeiporus, a polypore of the family Laetiporaceae, typically grows on coniferous trees and is easily recognized by its vivid yellow–orange color. This study evaluated the functional components of the mycelium and fruiting bodies of L. cremeiporus. Five strains (76, 1790, 2277, 2327, and 5379) were analyzed in this study. Experimental materials included primordia of strain 1790 grown on Quercus acutissima sawdust, mycelia cultured in potato dextrose broth (PDB), and fruiting bodies cultivated on cut logs. Protein analysis showed that the 1790 primordia had the highest content (15.2%). In strain 2327, mycelial protein (13.4%) exceeded that of the fruiting body (10.9%). β-glucan analysis indicated that 2327 mycelia had the highest content (46.4 g/100 g), while 5379 fruiting bodies contained the most among fruiting samples (33.8 g/100 g). These results demonstrate that L. cremeiporus accumulates substantial protein and β-glucan even at the mycelial stage, suggesting its potential as a functional food ingredient without requiring fruiting body production. Strain selection and cultivation optimization are essential to maximize these bioactive components.