One of the most known Andean products and recognized worldwide for the healing and revitalizing properties.
It is estimated that the cultivation of maca began in Junín (Peru) more than 2,000 years ago since the Incas that was part of the rituals and ceremonies, nowadays it is an important tuber used as a food resource rich in sugars, proteins and minerals .
The maca grows in the high Andean plateaus of Peru at altitudes up to 4,400 metres.
Maca is an Andean crop of reduced distribution, limited to the Suni and Puna ecosystems of the departments of Junín and Cerro de Pazco in Peru at an altitude above 3,500 meters above sea level and often reaching 4,450 meters above sea level in the Central Andes of Peru.
Uses and Applications
Food source, medicinal and antioxidant, has a high concentration of calcium, vitamins C and E, proteins and has 9 of the 10 essential amino acids.
Maca is a root vegetable from the mustard family that is native to the Central Andes of Peru and has a wide range of health benefits. Its recognition as a superfood has seen Maca’s international use increase rapidly over recent years, however it has been cultivated in Peru for over 2,000 years as it can be grown at extremely high altitudes and in very inhospitable conditions.
The first written references to Maca date all the way back to the Spanish explorers and conquerors of the 1500s, which explain how indigenous warriors and Spanish soldiers used Maca’s vitality-boosting properties to prepare themselves for battle. In the late 1990s, Maca powder began to be used as a health food outside of South America and by 2010 Peru’s export of Maca had increased almost five times. Maca powder is currently one of the country’s top food exports and although it is now grown in other locations, Maca plants grown in their original Andean environment are the still largest and the most powerful health boosters.
A daily recommendation for Maca is somewhere between 3-9 grams (1-3 teaspoons).
Adding Maca to juices and smoothies is the simplest way to incorporate it in your diet, although it can be added to oatmeal, cereal, soups and fruit salads too. If using it in a cooked dish, make sure to add the Maca right before serving as exposure to heat can reduce some of its nutritional value.
- Muscle building
- Increasing energy
- Increasing stamina
- Boosting libido
- Enhancing fertility
- Prostate health
- Hair growth
- Improving skin tone
- Balancing hormones during menopause (Red Maca)
- Preventing Osteoporosis
- Supporting Thyroid health
- Enhancing mental focus and clarity
- Reducing depression
Maca has earned its reputation as a superfood for a reason; these humble roots are an excellent source of quality carbohydrates for sustained energy and are filled with protein, too. Maca also provides a host of essential amino acids, vitamins and minerals that support cell functions. Our Maca is gluten-free, non-GMO and is grown organically, making it an excellent addition to all diets.
- 59% carbohydrates – Maca is rich in quality carbs which, combined with its alkaloids and other nutrients, make it a great choice for sustained energy.
- 10.2% protein – Maca is loaded with bio-available plant protein that is easy for the body to use.
- 8.5% fiber – Maca contains cellulose and lignan, both of which stimulate intestinal function. Fiber is a key component to a healthy digestive and elimination system.
- Essential amino acids- Maca contains nearly all the essential Amino Acids. These drive many cellular functions in the body including fertility functions.
- Free fatty acids: 20 have been found in Maca. These also work to support cellular function. The most abundant fatty acids adding to Maca’s nutritional value are linolenic acid, palmitic acid, oleic acid and steric acid.
- Thamin (B1) – 1mg/100g – helps the body convert carbohydrates into energy. Essential for good heart, muscle and nervous system function.
- Riboflavin (B2) – .76mg/100g – important for body growth and red blood cell production.
- Ascorbic Acid (C) – 3mg/100g – supports antioxidant activity.
- Niacin 35mg/100g – supports healthy circulation.
- Calcium – 450mg/100g – Maca contains a higher level of calcium than milk. Calcium is crucial in bone development as well as for nerve and circulatory system health.
- Phosphorus – 220mg/100g – Phosphorus is important for the hemostasis of calcium as well as for transmitting electrical stimuli for brain and muscle action.
- Magnesium – 104mg/100g – Magnesium is essential for the synthesis of protein and for muscle and nerve activity. It is also crucial for heart health.
- Potassium – 1500mg/100g – Potassium works within the cells to help maintain healthy osmosis.
- Sodium 25mg/100g – Along with potassium, Sodium can support positive circulation.
- Sterols – With regular use sterols may have a positive impact on lowering blood cholesterol.
- Glucosinolates: In food-bearing plants, glucosinolates act as natural pesticides and are stored in the plant’s cells, ready to be released upon tissue damage. Similarly, when consumed by humans, the action of chewing releases the glucosinolates into the body, where they are transformed into bioactive compounds believed to have anticancer properties.
- Macaenes and macamides: (Macaina 1, 2, 3, 4) These are polyunsaturated acids and their amides which are absolutely unique to Maca.