The fresh young gourd can be eaten like squash. The mature fruit is no longer edible, due to bitter compounds. Seeds may be eaten after being prepared by roasting or boiling. The extractable oil content in whole seeds reaches from 24.3% to 50%. Linoleic acid, an essential polyunsaturated fatty acid, comprises 38% to 65% of the oil. Whole buffalo gourd seeds contain approximately 31% crude protein, which is usable for human consumption. The buffalo gourd has the potential of being a crop adapted to arid to semiarid lands. It is also used as a durable ground cover for hiding and protecting banks from erosion.