An edible oil is obtained from the seed. It contains a higher percentage of essential unsaturated fatty acids and a lower percentage of saturated fatty acids than other edible vegetable seed oils[269]. The oil, light coloured and easily clarified, is used in salad dressings, cooking oils and margarines[2, 4, 7, 34, 46, 183, 244, 269]. A very stable oil, it is said to be healthier than many other edible oils and its addition to the diet helps to reduce blood-cholesterol levels[238]. Seed - cooked. They can be roasted, or fried and eaten in chutneys[61, 105, 183, 269]. Tender young leaves and shoots - cooked or raw[105, 171, 177]. A sweet flavour, they can be used as a spinach[179, 183]. A famine food, it is only used when all else fails[178]. An edible yellow and a red dye are obtained from the flowers[244]. The yellow is used as a saffron substitute to flavour and colour food[183, 244]. The (fried?) seeds are used as a curdling agent for plant milks etc[183].