Can Maca be eaten if it has worms?

Maca is a cruciferous plant produced in the Andes Mountains in Africa. The leaves are oval, and the underground stems are shaped like small round carrots. They are edible and are a kind of natural food with rich nutrients. It is known as the "South American ginseng". Modern people like to take delicious and nutritious foods such as maca, but can maca be eaten if it is infested with worms?

The hypocotyl of maca may be golden or light yellow, bright red, purple, dark blue, gray black or emerald green. Light yellow roots are the most common and look and taste the best. Maca contains high levels of nutrients and has the function of nourishing and strengthening the body.

Maca will get infested with insects and mold if stored for a long time, so it is best to put it in a dry, sealed place and then in a cool and shady place. In that way, it can also prevent insects and mold from growing due to being too damp and cold. It is best to take it out and expose it to the sun repeatedly in March and April every year, which can better ensure that the nutrients of Maca are not lost.

Generally speaking, maca cannot be eaten after three years. Of course, if it is stored well, it is possible that it will become moldy. You can smell it and cut it open to see if it is moldy. If it is moldy, the smell will be different from when you just bought it. It will have a little odor, and the color will change if it is moldy. You can observe it yourself to see if it is moldy. If there is no problem, you can try to eat a little. If there is any abnormality, stop using it immediately. After all, most of the friends who take maca are still taking the effects of maca, and the effect will undoubtedly be weakened after a long time.

Maca is the only species in the genus Lepidium that has enlarged hypocotyls. The hypocotyl joins with the root to produce a rough, inverted pear-shaped tuber. The shape and size of the maca root vary greatly, and can be triangular, oval, or rectangular. The hypocotyl of maca may be golden or light yellow, bright red, purple, dark blue, gray black or emerald green. Each strain is considered a unique genetic variety, with specific characteristics (mainly referring to the color of the roots) and is carefully selected for its different nutritional and therapeutic properties. In Bolivia, the light yellow root is the most common and looks and tastes the best.