Maca root Nutrition facts
Maca root
Maca root is an ancient cultivated Peruvian edible, fleshy taproot known for its food and medicinal values. The root, also nicknamed as Peruvian ginseng, recognized as a natural adaptogen and energy booster, implicated to stimulate body metabolic functions and to improve overall wellness and health.
Botanically, maca belongs to the Brassicaceae family of vegetables, and closely related to brocooli and turnips.
Scientific name: Lepidium meyenii Walp. Some of the vernacular names of this root are pepper weed, maka, mace, maino, ayak chichira, ayuk willku, etc.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 325 Kcal | 16% |
| Carbohydrates | 71.4 g | 55% |
| Protein | 25.5 g | 3% |
| Total Fat | 3.6 g | 16% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Niacin | 5.7 mg | 35% |
| Riboflavin | 0.4 mg | 3% |
| Pyridoxine | 1.1 mg | 8.4% |
| Electrolytes | ||
| Sodium | 17 mg | 1% |
| Potassium | 2000 mg | 42% |
| Minerals | ||
| Calcium | 250 mg | 25% |
| Copper | 6 mg | 67% |
| Iron | 14.8 mg | 185% |
| Manganese | 0.8 mg | 30% |