Maca (mah-cah) is an adaptogenic root vegetable (from the broccoli family) grown in Peru. It’s been used for centuries by the South American cultures for hormonal balance, aphrodisiac, stamina, reduce anxiety and depression symptoms, physical strength, endurance, and mental focus/clarity. Although the scientific evidence for the claims of maca are at times not at a significant level, the pure mineral and vitamin rich content justifies this root to be a “superfood”. Maca is one of my favorite “superfoods” I use very often because I love the malty, nutty, and rich flavor; and of course the rich mineral nutrition.
How to use | maca is a fine powder that can be added and used in anything from breakfast oatmeal, granola, cereals, desserts, smoothies, and baked goods. The powder is easily mixed into anything you choose and you don’t need a large volume to get the desired taste.
Nutrient breakdown of MACA | *per 100g (about 7.5 tablespoons)
Protein | 14g per 100g, contains amino acids
Fiber | 7g per 100g
Vitamin C | 475% DV
Vitamin B2 | 21% DV
Vitamin B3 | 29% DV
Vitamin B6 | 57% Dv
Calcium | 25% DV
Iron | 82% DV
Potassium | 57% DV
Copper | 300% DV
Manganese | 39% DV
Where to purchase | health food stores or online retailers (Organic Burst).
Tips and tricks | Try: 1 teaspoon and gradually increasing- check here for more on serving sizes