Maca
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Maca (Lepidium Meyenii Walpers) is a reserving root that grows only in the Andean highlander zones of Peru at altitudes of 14,000 ft., in a region of intense sunlight, winds and below freezing temperatures, where no other crops can survive. It is considered to be the best natural food due to its excellent and scientifically tested properties.
The plant is grown from seed and root maturation generally occurs within seven months. Its appearance may be described as a shrub with a low-growing, mat-like stem arrangement, small, off-white flowers, and scalloped leaves similar to others in the mustard family. The root can be one of several colors (cream, cream-purple, purple or black) and is of comparable shape to a turnip or radish.
The nutritional value of dried Maca root is high, and the protein content of Maca exists mainly in the form of polypeptides and amino acids. Maca is also rich in fatty acids, minerals and vitamins.
Maca plant was domesticated about 2,000 years ago by the Incas; primitive cultivars of Maca have been found in archaeological sites dating back as far as 1,600 B.C.
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