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Maca is a root grown in the Andean high lands (above 4000 m). The nutritional value of the dried maca root is high. It contains 60-75% carbohydrates, 10-14% fiber, and 2.2% lipids. The protein content of maca exists mainly in polypeptides form and amino acids (including significant amounts of arginine, serine, histidine, aspartic acid, glutamic acid, glycine, valine, phenylalanine, tyrosine, and threonine. Also contains on average 250 mg of calcium, 2 g of potassium, and 15 mg of iron in 100 g of dried root. Moreover. It also contains a significant amount of fatty acids (including palmitic and oleic linolenic acids) and other vitamins and minerals. In addition to its essential nutrients, maca contains alkaloids, tannins and saponins.

Chemical research shows that the root of the maca contains a chemical called p-methoxybenzyl isothiocyanate, which has had aphrodisiac properties. The root of fresh maca contains about 1% of glucosinolates-chemical plant found in many plants in the Brassicaceae family (broccoli, cabbage, cauliflower, and other cruciferous vegetables). While new glucosinolates have not yet been reported in maca, several of the chemicals found in this group of known plant chemicals are documented as cancer preventive.




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  • May improve fertility in people and animals.
  • Reduces hormone dysfunction during menopause and andropause.
  • May regulate hormonal imbalances.
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  • Improves memory, learning and mental health.
  • Acts as an anticancer and antioxidant.
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