The highest cultivated vegetable crop on the planet, Maca is a root vegetable that is grown at altitudes of over 10,000 feet above sea level in the harsh terrain of the upper Peruvian Andes.

 

In traditional Andean culture, Maca has been used to combat fatigue and improve stamina, as well as for improving male sexual health, and treating hormonal disorders. Maca can also greatly improve mood and combat fatigue in both men and women - hence its nickname of ‘Peruvian ginseng’ is not undeserved.

 

Many of Maca’s many benefits must be attributable to the plants extremely high nutritional content – if any food could be considered a ‘super food’ it is Maca. Proteins make up around 11% of dry Maca root. Calcium makes up 10% of Maca’s mineral count - which also includes potassium, magnesium, iron, silica, and traces of iodine. Vitamins found in Maca comprise thiamin (B1), riboflavin (B2) and vitamin C. Maca is also a source of two alkaloids (Lepidiline A and B), plant sterols (?-sitosterol, campesterol and stigmasterol) and some other important actives.