In diverse places worldwide, humans have used fungi (intentionally or non-intentionally) for producing fermented food (FF) that can survive (not spoilage). One generic name for those products is FF. Modern science has investigated these products that involve fungi, yeast, and mushrooms. They include soy sauce, miso, tempeh, mold cheeses, beer, and wine. Some FFs contain native fungal proteins and peptides that are produced during the various food fermentation processes (FPs). They are of special importance. Or protein that hydrolyzed because of fungal activity to other simpler forms including active peptides. This chapter is concerned with describing some important native active fungal proteins and peptides that can reach our bodies so that it can perform desired activities through consuming different FFs. The main aim is to highlight the importance of such FFs to their consumers who might not be able to cover the cost of the pharmaceutical-grade proteins or peptides with medicinal purposes. At the same time, it is an important reference for those interested in purifying active protein or peptides from FFs. Some examples of purified proteins and peptides from FFs will be described as well.