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From the difficult regions where it is cultivated, Maca has the highest nutritional value of any food crop grown in the Andes. Maca is a delicacy, with a sweet and spicy flavor and a butterscotch-like aroma. It is a tuber, like the potato, and can be dried and stored for years with no appreciable loss of any nutritional value. The roots are usually yellow, purple or a combination of both yellow with purple bands and resemble its relative the radish. The fresh roots are baked or roasted and then pulverized. The pulverized roots can then be boiled in milk or water to create a savory porridge. Maca boiled in water tastes sweeter than cocoa. Maca is a nutritional powerhouse especially rich in iodine. It is a reliable protein source containing significant amounts of amino acids.
A dietary supplement renowned for its valuable nutritional and healing properties, Maca is considered to support treatment in cases of exhaustion, malnutrition, chronic fatigue syndrome and hormonal disorders. Further reports indicate that Maca may also be used to improve memory and learning ability as well as sexual function and sexual drive.
Maca has been used traditionally to increase energy and to promote improvement in both stamina and endurance in athletes. Unlike caffeine, Maca is a healthy choice for increasing energy because it is not a stimulant. The steady enhancement of both physical and mental energy makes Maca an ideal supplement for students, professionals, writers, athletes and anyone who needs an energy boost. In fact, Maca contains no stimulants giving you all the benefits you expect to receive from vitamins and minerals.
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