Yellow Maca Powder – Lepidium meyenii
Yellow Maca Powder is ground from an herbaceous biennial plant of the crucifer family native to the high Andes of Peru. It is grown for its fleshy hypocotyl, which is used as a root vegetable and a medicinal herb. It is the only member of its genus with a fleshy hypocotyl, which is fused with the taproot to form a rough inverted pear-shaped body. Maca does vary greatly in the size and shape of the root, which may be triangular, flattened circular, spherical, or rectangular, the latter of which forms the largest roots.
Yellow Maca it the most common as it makes up about 60% of produced maca. That makes yellow maca easy to come by and often less pricey.
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.
In addition to sugars and proteins, maca contains uridine, malic acid, and its benzoyl derivative, and the glucosinolates, glucotropaeolin and m-methoxyglucotropaeolin. The methanolextract of maca tuber also contains (1R,3S)-1-methyltetrahydro-carboline-3-carboxylic acid. Many different alkamides were found in maca.
Further, maca contains selenium and magnesium, and includes polysaccharides.