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MACA
Family : Crucíferae
Cientific Name : Lepidium meyenii walp
Common Name : Maca
Parts Used : Roots
Origin : Junín
Maca (Lepidium Meyenii Walp) is a reserving root that grows only in the Andean highlander zones of Peru at altitudes of 14,000 ft., in a region of intense sunlight, winds and below freezing temperatures, where no other crops can survive. It is considered to be the best natural food due to its excellent and scientifically tested properties.
Maca grows in the Peruvian Andes Mountains on the Junin Plateau, in a place called Cerro de Pasco, a huge, flat area in which maca has learned to flourish under harsh growing conditions.
The plant is grown from seed and root maturation generally occurs within seven months. Its appearance may be described as a shrub with a low-growing, mat-like stem arrangement, small, offwhite flowers, and scalloped leaves. The root can be one of several colors (cream, cream-purple, purple or black) and is of comparable shape to a turnip or radish.
The nutritional value of dry maca roots is high and the protein content of maca exists mainly in the form of polypeptides and amino acids. Maca is also rich in fatty acids, minerals and vitamins.
Maca plant was domesticated about 2,000 years ago by the Incas; primitive cultivars of maca have been found in archaeological sites dating back as far as 1,600 B.C.
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