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The seeds of Jatropha platyphylla, available on the pacific coast from Sinaloa to Michoacan including the Nayarit and Jalisco states in Mexico, are consumed by local communities after roasting them in a manner similar to that used for peanuts. The kernels and kernel meal of J. platyphylla were found to be free of phorbol esters but the kernel meal contained antinutritional factors: trypsin inhibitor, lectins and phytate at levels similar to those in J. curcas kernel meal. However, trypsin inhibitor and lectins are heat labile so this explains why the local people can eat roasted seeds without ill effect. The fatty acid profile of J. platyphylla oil was similar to that of J. curcas and the kernels of both these species contained ca 58% oil. The crude protein content of J. platyphylla kernel meal was 75% against 60% in J. curcas , and the amino acid compositions were similar. All the essential amino acids, except lysine, were more abundant than, or comparable to those, in soybean meal or the FAO Reference protein.

Traditional wisdom confirmed by scientific research: Jatropha species from Mexico is non-toxic