NUTRITIONAL VALUES & CHEMICAL PROPERTIES OF MACA ROOT
This page lists a variety of articles and reports about the nutritional values and chemical properties of maca root...
To learn more about other maca science subjects, click here
#1- Article:
(Source: Institute of Nutrition, Lima, Peru- 1979)
The Nutritional Value of Maca Proteins
The Nutritional Value of Maca Proteins, as polypeptides, make up 11% of the dry maca root and 14% of the whole maca paste. Calcium makes up 10% of maca's mineral count. Magnesium and potassium are also present in significant amounts.
Other maca minerals include iron, silica, and traces of iodine, manganese zinc, copper, and sodium. Starch, a hexosane polysaccharide in maca, contains the triple minerals calcium, phosphorus, and iron. Vitamins found in maca comprise thiamin, riboflavin and ascorbic acid. Carbohydrates, coming from maca's cellulose and lignin, are polyholosides. Amino acid proteins in maca include aspartic acid, glutamic acid, serine, histidine, glycine, threonine, cystine, alanine, arginine, tyrosine, phenylalanine, valine, methionine, lysine, tryptophan, proline, hoproline, and sarcosine.
#2- Article:
(Copyright: Jerome R. Black, 2000)
Nomenclature of Maca: Lepidium peruvianum or Lepidium meyenii?
Botanically speaking, both Lepidium peruvianum and Lepidium meyenii are correct and indeed the very same plant. Do not be confused by reports that indicate a difference between the two. In the field of taxonomy, the genus and species are quite often changed over time or even used interchangeably in various texts. Synonyms from the botanical texts are common and sometimes used by various authors to describe the same plant. Why differences arise between various authors is because authors may publish independently (regional and language differences between countries) while ongoing work is carried out at herbarium around the world.
Therefore, the name of the species, peruvianum, is now commonly applied to 'Maca' by almost all contemporary botanist', and is found to be more sutable because the origins of Maca are indicated to be specific to the Peruvian highlands. For the time being both names may be used interchangeably and accurately.
Do not be mislead by web sites indicating that they sell "The only botanically correct and true Maca species". What you should watch out for are companies who "cut their Maca with rice flour or other excipients!"
#3- Article:
(Copyright: Jerome R. Black, 2000)
Maca at a glance. What it is:
Maca is a dehydrated, cruciferous root vegetable, and not a drug, so it is imported without any problems. It is a benign, medicinal food which has been in use for 10,000 years, possibly more, and has had ample time to be judged effective. It is also easily affordable.
What's in it: Proteins, as polypeptides, make up 11% of the dry maca root; calcium makes up 10% and magnesium and potassium are present in significant amounts. Other minerals include iron, silica, and traces of iodine, manganese zinc, copper, and sodium. Vitamins in maca are thiamin, riboflavin and ascorbic acid. The amino acid proteins in maca include aspartic acid, glutamic acid, serine, histidine, glycine, threonine, cystine, alanine, arginine, tyrosine, phenylalanine, valine, methionine, lysine, tryptophan, proline, hoproline, and sarcosine.
Benefits: According to doctors in Peru and the US, maca may be of benefit for: Menopausal symptoms: Hot flashes, tender breasts, sleeplessness and emotional upsets, "brain fog", and vaginal dryness. Osteoporosis: Significant bone rebuilding, improvement in bone density. Energy booster: Balances the endocrine system - thyroid, pituitary and adrenal glands.
Male impotence, Chronic Fatigue Syndrome, Period problems: Pain, PMS, flooding and/or scant flow.
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STORIES & TESTIMONIALS
Over the years, housewives, doctors, husbands, the elderly, and people from all walks of life have sent in their stories to the HERBS AMERICA COMPANY offices. The subjects cover many experiences relating to Maca root.
If you have an interesting Maca experience of your own you'd like to share with others as a testimonial, please email us and we'll publish it online with your permission.
Read the letters, E-mails, and testimonials now!
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