Maca root is an ancient cultivated Peruvian edible, fleshy taproot known for its food and medicinal values. The root, also nicknamed as Peruvian ginseng, recognized as a natural adaptogen and energy booster, implicated to stimulate body metabolic functions and to improve overall wellness and health.
Scientific name: Lepidium meyenii Walp. Some of the vernacular names of this root are pepper weed, maka, mace, maino, ayak chichira, ayuk willku, etc.
|Maroon and yellow maca roots. Photo courtesy: inyucho.|
The plant is a perennial herbaceous perennial, which reaches about 6-8 inches above the ground with downy, spreading, parsley-like leaves. After about 180 days after seedling, its beetroot-shaped hypocotyls (taproot and hypocotyls) ready for harvest. The taproot, which is the edible part of the plant, varies in size from 1-2 inches in diameter with a thin, elongated, tapering stem.
Its root features knotty finger-like projections that grow downward from the soil surface. The fresh root has a silver-gray outer skin (peel). Cut sections feature creamy white, yellow, or red-colored crunchy flesh depending upon the variety. It often contains thin strands of fibrils running lengthwise through its center, especially in overmature ones.
There are four distinct cultivars of maca root grown in the Andes Mountains. Yellow is the most common ecotype followed by purple, purple-blue, and black root varieties. They differ in their color depending upon anthocyanin pigments concentration in them. Black maca is the most preferred root in traditional medicines.
Maca root is moderate in calorific value. It is the only Brassica family taproots that is rich in starch; hence, fresh maca carries slightly more calories than other taproots like turnips and radishes. On the other hand, 100 grams of dry maca powder holds about 325 calories; equivalent to that of some cereal grains like rice and wheat.
Fresh as well as dry maca contains no cholesterol and has very small quantities of fat. Nonetheless, the root contains several noteworthy phyto-chemicals, mineral and vitamins, which boost vitality, freshness and general wellbeing.
Apart from the major constituents, maca root and other plant parts endowed with health benefiting anthocyanin pigments, alkaloids, tannins, etc.
Maca plant parts traditionally believed to increase energy levels. Ancient Incas used maca root parts to improve fertility and as aphrodisiac and to regulate menopausal and menstruation symptoms.
Researchers working on maca confirmed that certain active compounds like macamides and macaenes are primarily responsible for its physiological actions on the human body.
Maca root powder is an incredibly rich source of vitamins and minerals. 100 g off maca powder consists of calcium- 250 mg, iron- 14.8 mg, potassium-2000 mg, sodium-7.9 mg, copper-6mg and manganese- 0.8 mg. Much of these minerals are integral part of maca nutrition which plays a role as co-factors for the enzymes in the metabolic functions.
Commercial maca products have gained popularity as dietary supplements for aphrodisiac purposes and for increasing fertility and stamina. However, scientific evidence on its effectiveness is limited.
Traditionally used as a staple food by the indigenous tribes, maca root later transcended as chief medicinal herb under the Inca empire when its warriors using it to reveal energy before embarking on battles.
Maca powder used in many Chinese TCM mixed with other synergic herbs like ginseng, spirulina, tribulus, Rhodiola, ashwagandha, etc to combat stress, fatigue, nervous weakness, and to improve muscle strength, sexual performance, etc.
|Principle||Nutrient Value||% of RDA|
|Total Fat||3.6 g||16%|
Traditionally, maca roots are harvested by hand once their top greens turn yellow. Fresh roots are usually available only from the farmers near its cultivation.
In the US markets, dried tubers, powder, and chunks in vacuum packs can be readily available from specialty food stores.
Look for the uniform-sized, well-dried roots in authentic packages. Fresh roots keep well for several days in the col