Maca (Lepidium peruvianum Chacon) is a tuberous root originating in the Peruvian Andes, which is growing at a higher elevation than any other crop edible for humans. The villager’s walk has consumed the Maca since time immemorial with nutritional and medicinal purposes, being one of the first domesticated species.
Maca has a nutritional value of the first. Its high protein content stands in front of the other plants, and has 5 times more protein than potatoes and 4 times more fiber than the same, taking less fat. There is a good ratio between saturated and unsaturated fats 0.76 (40.1% saturated, unsaturated 52.7%). Maca contains two of the three essential fatty acids. The levels of vitamins and minerals are considerable and in some cases may come to replace 100% of the recommended daily value. Among its components has also been identified alkaloids, glucosinolates, isotiacianatos, benzyl amides (macamides and macaneos), sterols (brassicasterol, ergosterol, campesterol, and ergostadienol sitosterol), flavonoids and carotenoids.
Studies have shown that the developed Maca has antiestresante natural energizing effect, stimulating secretion of the hormone, helps in problems of osteoporosis and promoter of fertility.
Adult: 1 to 2 capsules before or after of food.