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Botanical Name: Lepidium meyenii
Plant Part Used: Roots
Processing Method: Drying, Grinding
Maca, scientifically known as Lepidium meyenii and commonly dubbed as Peruvian ginseng, is a herbaceous biennial plant of the Brassicaceae family. Originating from the Andes mountains in Peru, this plant is primarily grown for its nutrient-rich root, which varies in color. The root of the Maca plant is packed with essential amino acids such as leucine, arginine, phenylalanine, and others. Furthermore, it stands out for its high fiber content, minimal fat, and significant concentration of antioxidants. Historically, the Maca root has been associated with various traditional uses.lth.
Main Producing Countries |
Bolivia and Peru
|
Product Use |
Maca is a root vegetable that belongs to the brassica family, which includes other cruciferous vegetables like broccoli and kale. It is typically grown in high altitudes of the Andes mountains, at elevations of over 12,000 feet. The harsh conditions in this region, including extreme temperatures, strong winds, and intense sunlight, make it a challenging environment for farming. However, these conditions are what contribute to maca's unique properties and nutritional profile.
Traditionally, maca has been cultivated by small farmers in the central Peruvian Andes using traditional farming techniques. However, with the rise in demand for maca, commercial production has also increased. Today, maca is also grown in other regions of the world, including China, Bolivia, and the United States.
Maca is a hardy crop, and it can be grown in a variety of soils, including sandy, rocky, or clay soils. It is typically grown without the use of pesticides or fertilizers, making it an ideal option for organic farming. The plants typically take about eight months to reach maturity and are harvested by hand.
Once harvested, the roots of maca are washed, dried, and ground into a fine powder. This powder is then packaged and sold as a dietary supplement or used in various food products.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0.28g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 17.97mg | 0.71% | |
| Total Carbohydrate 77.23g | 25.67% | |
| Dietary Fiber 7.6g | 27.13% | |
| Total Sugars 33.02g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 16.42g | 32.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 253mg | 19.46% | |
| Iron 15.01mg | 83.33% | |
| Potassium 2009mg | 42.74% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
The biological source of Maca is Lepidium meyenii.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown yellow | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 95% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 5.0% w/w | USP<731> |
| Total ash | NMT 5.0% w/w | USP<561> |
| Extraction Ratio | 4:1 | TLC |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 100 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
Maca
SynonymsAndean, Peru ginger
Biological SourceLepidium meyenii
Brassicaceae
Parts UsedRoot
Major componentsCarbohydrates, proteins, lipids, essential amino acids, and free fatty acids, secondary metabolites, such as macamides, macaridine, alkaloids, and glucosinolates [Fig.2][1].
Other constituentsThe most abundant is glucosinolates which are aromatic glucosinolates, namely benzyl glucosinolate(glucotropaeolin) and m-methoxybenzyl glucosinolate (glucolimnanthin) [1].
Health categoriesImprove sexual behaviour, immunostimulant.
Description
Peruvian Maca is known internationally under its scientific name Lepidium meyenii. It is characterized by an overground and an underground part. The overground part is small and flat in appearance. This seems to be the result of an adaptation process to prevent the impact of strong winds. The underground part is the hypocotyl-root axis [2].
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