Maca (Lepidium meyenii) is an herbaceous biennial plant or annual plant in Bolivia and Peru. Mostly it is known as Peruvian Maca. Maca grows on high mountains, and grows well only in very cold weather and in poor soil. It has been discovered that hypocotyls is one of the major constituents of naturally grown and organic maca root on mountaineous area. As hypocotyls do not form in greenhouses or in warm climates, cultivated maca in other areas than Andean mountains don't have same content of hypocotyles and other nutrients as the naturally grown and organic maca root.
People grow it for its root. Maca has been grown and consumed by South Americans for thousand of years. Maca can enhance our immune system, increase brain capability, and improves our bodily functions. Maca root can be used as vegetable or medicinal herb. Biologically maca root is rich in sugar and protein. It contains 60% carbohydrates, 10% protein, 8.5% dietary fiber, and 2.2% fats. Additionally it has uridine, malic acid, benzoyl derivative, and glucosinolates etc. Dried maca root is rich in alkaloidal, minerals, and nutrients such as essential minerals (selenium, calcium, magnesium, and iron), fatty acids including linolenic acid, palmitic acid, and oleic acids, and 19 amino acids, as well as polysaccharides.
Benefical effects of Maca root
- source of energy
- supports physical and mental performance
- helps maintain optimal stamina, feelings and vitality, physical and mental well-being
- helps to maintain sexual performance and energy
- contributes naturally to healthy sexual function
In Peru, maca is prepared and consumed in several ways. The hypocotyl can be roasted in a pit (called matia). If fermented, a weak beer called chicha de maca can be produced. The leaves can also be prepared raw in salads or cooked much like Lepidium sativum and Lepidium campestre, to which it is genetically closely related.
First of all, maca root can be mashed and boiled to produce a sweet, thick liquid, dried and mixed with milk to form a porridge or with other vegetables or grains for baking. Of course, Peruvians also roast it, or dry it either naturally or mechanically then ground it to powder. It is much easier for our body to digest maca powder than directly eat the root. One can add the maca root to juice, cereal, yogurt, milk, fruit salad, etc etc. So maca could be in the in the natural, powder, gelatinized, capsules or tablets forms. Some manufacturers even add maca powder into chocolates, cakes, soups etc.
Recommended intake: 1 - 2 teaspoon (5 -10 grams a day - preferably in the morning)
Ingredients: 100% Maca Root Powder
|Nutritional Facts||Serving Size: teaspoon (5 g)|
|Energy||69 kJ/16 kcal|
|Thiamin (vitamin B1)||0,01 mg (0,9 %)*|
|Riboflavin (vitamin B2)||0,1 mg (6,9 %)*|
|Vitamin B6||0,02 mg (1,1 %)*|
|Calcium||17,5 mg (2,2 %)*|
|Iron||0,7 mg (4,6 %)*|
|Zinc||0,2 mg (2,1 %)*|
** Occurs only in natural sodium form
Keep out of reach of children. Store in a cool, dark and dry place. Do not exceed the recommended daily dose. There is no substitute for a varied diet. Not for children under 3 years of age, pregnant and nursing women.
|Weight including packaging||280 g|
|Country of Origin:||Peru|
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