The maca plant, known scientifically as Lepidium meyenii, is sometimes referred to as Peruvian ginseng.
It mainly grows in the Andes of central Peru, in harsh conditions and at very high altitudes — above 13,000 feet (4,000 meters).
Maca is a cruciferous vegetable and therefore related to broccoli, cauliflower, cabbage and kale. It has a long history of culinary and medicinal use in Peru.
The main edible part of the plant is the root, which grows underground. It exists in several colors, ranging from white to black.
Maca root is generally dried and consumed in powder form, but it’s also available in capsules and as a liquid extract.
Maca root powder is very nutritious, and is a great source of several important vitamins and minerals (2).
One ounce (28 grams) of maca root powder contains:
- Calories: 91
- Carbs: 20 grams
- Protein: 4 grams
- Fiber: 2 grams
- Fat: 1 gram
- Vitamin C: 133% of the RDI
- Copper: 85% of the RDI
- Iron: 23% of the RDI
- Potassium: 16% of the RDI
- Vitamin B6: 15% of the RDI
- Manganese: 10% of the RDI