Loofah rinds are edible. It is recommended that when selecting a loofah, choose a loofah with a relatively clean, smooth outer skin and no visible cracks, rot, or black spots. The more tender loofah, loofah skin taste better; while the old loofah may have a harder skin and poor taste. When cleaning the loofah, use a wire ball or cleaning ball to rub the loofah skin, rinse it off promptly with running water, and slice or cut the loofah with the skin for cooking. Loofah skin is rich in nutrients, such as crude cellulose, vitamin C and B vitamins, which help promote gastrointestinal motility and relieve constipation, and also help improve memory, nourish the skin and prevent skin diseases. Loofah skin is also rich in protein, carbohydrates, fat, calcium, phosphorus, citrulline and other nutrients, all of which can be absorbed by the body. For irregular menstruation, phlegm and cough and less lactation during lactation, you can consume some loofah with the skin under the guidance of a doctor while actively treating. Loofah is cooling and is not recommended for those with cold bodies or frequent diarrhea. It should be noted that loofah rind is an ingredient and does not have a therapeutic effect on diseases.