The edible fruit of the Tucumã palm is rich in vitamin A as well as lauric, myristic and oleic acids. The pulp is fibrous and can be sliced and eaten fresh in sandwiches or pulped and strained to form a juice known as "tucumã wine", which also serves as a base for sweet and savoury sauces. Oil can be extracted both from the pulp and the fruit's kernel and is used for cooking and as an emollient for skin care.