Common name

- English: Maca , Peruvian ginseng
- Spanish and Quechua: maca, maino, ayak chichira, ayac willcu

Family

Cruciferae (Brassicaceae)

Genus

Lepidium

Specie

Lepidium meyenni, Wlp, or Lepidium peruvianus, Chacon

Origin

Peru, at 4,100 meters above sea level, where maca has been domesticated before the Incas time

Therapeutic Properties

Traditionally, maca was consumed to combat mental and physical fatigue and to balance the overall diet-with its high and varied minerals, amino acids, vitamins and other components - both important uses in our present age of accelerated life styles that neglect balanced living
In the Andes maca is considered the Fountain of the Youth and it has been consumed by Andean people for centuries

Directions for Use

We suggest complementing your normal diet with the use of two 800mg capsules daily at breakfast

Storage Method

Keep well sealed, away from any source and humidity

Warnings

- Not recommended for use during pregnancy, while breastfeeding or on infants
- Keep away from children under the age of 3
- The expiry date is intended with the product being in an undamaged packaging and stored correctly
- Do not use once the product has passed its expiry date

Components of Maca

The components vary, as in any plant material, according to the soils in which the product is cultivated

The following gives average nutritional values.

- Water 10.4%
- Proteins 10.2%
- Lipids 2.2%
- Hydrolyzable carbohydrates 59.0%
- Whole fibre 8.5%
- Ash 4.9%
- B1 Thiamine 0.20mg
- B2 Riboflavin 0.35mg
- Vitamin C 10.00mg
- Vitamin E 87.00mg
- Niacina, B6, D3 and P