Historical Background and Origins

The black maca root, scientifically referred to as Lepidium meyenii, boasts a rich cultivation history in the Peruvian Andes spanning over 2,000 years. This particular variety of maca root, endemic to the Andean regions of Peru, falls under the cruciferous vegetable family, alongside cabbage and broccoli

Deeply ingrained in traditional Peruvian medicine, black maca is esteemed for its potential health-enhancing properties. These encompass the augmentation of energy levels and stamina, regulation of hormonal balance, support for sexual health, potential fertility enhancement, and provision of adaptogenic qualities for stress management.

Nutrient-Dense Superfood

Recognized for its exceptional nutritional composition, maca root is often heralded as a superfood owing to its high nutrient content. With a carbohydrate content of approximately 60-75%, 8.5% fiber, 10-14% protein (comprising essential amino acids and polypeptides), and 2% fat, maca root stands as a nutritional powerhouse. Furthermore, 100g of dried maca root contains 250mg of calcium, 2g of potassium, 15mg of iron, and a spectrum of beneficial fatty acids like linolenic, palmitic, and oleic acids. It also serves as a rich source of vitamin C and B2.

BLACK MACA

Maca, an ancient root vegetable, is believed to confer a myriad of advantages when integrated into a well-rounded diet or utilized as a supplement. 

Health Benefits

• Enhanced sexual health and performance
• Improved fertility
• Increased energy levels and stamina
• Enhanced cognitive function and brain health
• Various health benefits such as supporting energy recovery, mood regulation, muscle growth, and fertility promotion