Is an Andean crop that grows above 3500 masl, in the Central Sierra of Peru, mainly in Junín and Cerro de Paseo departments. lts origin dates back to Inca times, probably 1300 to 2000 years ago. Native Peruvians traditionally used maca root, since pre-Inca times for both medicinal and nutritional purposes.
Proteins: Maca contains vegetable proteins, easily assimilated by the human body, which makes it an excellent nutritional source.
Essential amino-acids: These compounds help maintain many functions in our body, for example: restare energy providing greater vitality required for daily activity.
Fiber: Maca root contains mainly cellulose and lignin which stimulates the intestinal functions.
Carbohydrates: Maca is rich in high quality carbohydrates, which in combination with other nutrients, provide energy for the daily routine.