What it is
A star-shaped Amazonian seed, roasted and eaten by Indigenous Peruvian peoples — one of the richest plant sources of omega-3 there is.
Why your biology objects
Eaten as a whole roasted seed, its fragile fats stay protected — and roughly half its oil is alpha-linolenic acid (ALA, omega-3), more than flax by proportion, plus protein and vitamin E. The seeds must be roasted (raw ones upset the stomach). Whole-seed good; the refined oil is a step down.