Lepidium meyenii (maca) is an herbaceous biennial plant of the crucifer family native to the high Andes of Peru. It is grown for its fleshy hypocotyl (a fused hypocotyl and taproot), which is used as a root vegetable and a medicinal herb. Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.

The nutritional value of dried maca root is high, similar to cereal grains such as rice and wheat. The average composition is 60-75% carbohydrates, 10-14% protein, 8.5% dietary fiber, and 2.2% fats. Maca is rich in the dietary minerals calcium and potassium (with low content of sodium), and contains the essential trace elements iron, iodine, copper, manganese, and zinc, as well as fatty acids including linolenic acid, palmitic acid, and oleic acids, and 19 amino acids.