Leaves occasionally are added to salads in Puerto Rico, it has also been used as a pot herb, puree and pickle . The seeds are added to salads, they can be toasted or “popped” like corn. The
Comcáac used the roots to sweeten coffee before they had access to sugar. The yellow to golden hued meal is used for food.
Seeds Main component of seeds are carbohydrates. The extremely small starch granule size, could be useful for other food and non food applications, which require small starch granules. Overall low values of soluble sugars, especially sucrose, are found. The seed contains high levels of crude protein. The vast majority of its storage proteins are of the aqueous soluble form. It is also a good source of the essential amino acids
lysine and
methionine which are usually the limiting amino acids found in most studied cereal grains. Seeds contain substantial amounts of oil (25.0%) similar to those found in
safflower,
cottonseed and
sunflower. With a
linoleic acid C 18:2 content of 73% it has one of the highest C18:2 contents of any oil known. It also rich in tocopherols, particularly a-tocopherol 0.07% (700 mg/kg) and shows high levels of phytosterol 2427.4 mg/kg. Those compounds are considered to be very healthy. The seeds are rich in elements like phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg) and iron (Fe). Examination of the seed for sodium (Na) did not reveal any elevated accumulation of this element (i.e., 500 ppm) which would be of nutritional concern. ==Physiology==