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Nutritional Profile

The nutritional value of Maca is high. According to Dini et al (1994) y Li et al (2001), the chemical constitution of Maca is the following:

Composition:
59% carbohydrates, 10.2% protein, 8.5% fiber, 2.2% lipids

Essential Amino Acids: nearly all including Aspartic Acid, Glutamic acid, Serine, Histidine, Glycine, Threonine, Alanine, Tyrosine, Phenylalanine, Valine, Methionine, Isoleucine, Leucine, Lysine, HO- Proline, Proline, Sarcosine

Free Fatty Acids: 20 have been found of which the most abundant are linolenic acid, palmitic acid, oleic acid

Vitamins: A, B1, B2, B3, C, D

Minerals: iron, magnesium, copper, zinc, sodium, potassium, calcium

Macaenes and macamides: novel polyunsaturated acids and their amides

Sterols: campesterol, stigmasterol, beta-sitosterol

Alkaloids, Aromatic glucosinolates including: benzyl glucosinolate, p-methoxybenzyl glucosinolate

Isothyocyanates: benzyl isothiocyanate, p-methoxybenzyl isothiocyanate

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