What is Maca?

Many people may not be familiar with maca, because it is a plant native to South America and Lijiang, my country. Its production area is not wide. It is also a health product with extremely rich nutritional value that can nourish and strengthen the body. In addition, there are certain skills and methods in the process of consuming maca, such as it can be mixed with cold dishes, fried, or boiled. Here is some information about Maca!

What is Maca?

Maca is mainly produced in the Andes Mountains in South America and Lijiang, Yunnan, China. It is a cruciferous plant. The leaves are oval and the rhizome is shaped like a small round radish. It is edible and is a pure natural food with rich nutrients. Maca's hypocotyl may be gold or yellowish, red, purple, blue, black, or green. The pale yellow roots are the most common and have the best shape and taste. Maca is rich in high-unit nutrients and has the function of nourishing and strengthening the human body. Black Maca is recognized as the most effective Maca, but its production is extremely small. Maca is native to high-altitude mountainous areas and is suitable for growing in high altitudes, low latitudes, large day-night temperature differences, slightly acidic sandy loam, and land with plenty of sunshine. The planting areas are mainly distributed in the Andes Mountains in South America and the Jade Dragon Snow Mountain area in Lijiang, Yunnan, China. These two main production areas have large areas of suitable land. It is also grown in small quantities in other parts of Yunnan, China, Xinjiang, Tibet and other regions.

Nutritional Value of Maca

The chemical composition of maca dried root: protein content is more than 10% (the protein content of maca varieties on the shores of Junin Lake exceeds 14%), 59% carbohydrates; 8.5% fiber, rich in minerals such as zinc, calcium, iron, titanium, rubidium, potassium, sodium, copper, manganese, magnesium, strontium, phosphorus, iodine, and contains vitamins C, B1, B2, B6, A, E, B12, B5, the fat content is not high but most of it is unsaturated fatty acids, the content of linoleic acid and linolenic acid is more than 53%, and natural active ingredients include bioalkali, glucosinolates and their decomposition products benzyl isothiocyanate, sterols, polyphenols, etc. Maca contains two new types of plant active ingredients, macamides and macaenes, and it is determined that these two substances have a significant effect on balancing the body's hormone secretion, so Maca is also called a natural hormone engine.

How to consume Maca

Maca can be eaten after being dried in the sun, or made into a cold dish, and is better eaten cooked. Long before Columbus arrived in America, Peru's national treasure was already a popular vegetable. It can provide a lot of heat energy. People who have tasted maca say that eating it gives them a sense of satisfaction and makes them feel very comfortable, and it tastes sweet.

The fresh roots of Maca can be fried with meat or other vegetables, or they can be dried and cooked with water or milk. Local indigenous people often add honey and fruit juice to the fresh roots and drink them as a beverage. Maca is rich in high-unit nutrients and has the function of nourishing and strengthening the human body. People who have consumed it will feel energetic, vigorous and not tired.