About this ingredient
Ingredients
Peruvian Maca is derived from the root of maca (Lepidium meyenii), a plant native to the high Andes of Peru. Maca root naturally contains carbohydrates, proteins, amino acids, minerals, fatty acids, and plant compounds including macamides and glucosinolates. The exact nutritional profile varies according to maca variety, growing conditions, processing method, and supplement formulation.
Peruvian Maca is a botanical ingredient obtained from the root of Lepidium meyenii, commonly known as maca or Peruvian ginseng. Despite the traditional nickname “Peruvian ginseng,” maca is not a member of the ginseng (Panax) family.
Maca has been cultivated in the high-altitude regions of Peru for centuries as a traditional food and botanical ingredient. Maca root contains carbohydrates, proteins, amino acids, minerals, fatty acids, glucosinolates, and macamides, among other naturally occurring compounds.
Peruvian Maca is commonly used in dietary supplements formulated for energy, vitality, active-lifestyle nutrition, and general wellness. Maca products may be available as raw or gelatinized root powder, capsules, tablets, or standardized extracts.
Different maca varieties, including yellow, red, and black maca, can have different phytochemical profiles. Processing can also affect the nutritional composition, so consumers should check the product label for the maca variety, form, serving size, and additional ingredients.