If you haven’t already tried it, the maca root (Lepidium meyenii) is one versatile superfood to start paying more attention to. Like cauliflower, broccoli and cabbage, maca belongs to the family of cruciferous vegetables that is grown in the high mountains of South America, and most often in Peru. In South America, maca has been consumed and known for its many health benefits for thousands of years. Here, we are just starting to understand the great healing powers of this pleasant-tasting root.
Nutrients in maca root
Usually, maca comes in the form of powder. After harvest, it is ground down and packaged for our consumption. It is highly nutritious, comprised of 18 percent protein, 76.5 percent carbohydrates, 5 percent fat and 8.5 percent fiber. It also contains more than 20 amino acids, vitamins B1, B2, C and E, numerous minerals like calcium, magnesium, copper, zinc, potassium, manganese, sulphur, phosphorus, selenium, iron and potassium, and over 20 fatty acids such as lauric acid, steric acid, linolenic acid and many more.
Here are some reason you may want to incorporate maca into your diet.