ABOUT MACA
This page introduces maca’s botanical background and composition as general information and makes no claims about this product’s effects.
Maca (Lepidium meyenii) belongs to the mustard family and the Lepidium genus. It is native to the Andes of South America. Its main growing areas are around 4,000 m above sea level, with large day–night temperature differences, strong winds, and relatively poor soil. Local residents have long consumed maca root as a food ingredient.
The raw material used in this product is sourced from this region and added to the formula as maca root extract.
The highland areas of the Andes.
In the same family as radishes and turnips; the root is the edible part.
Extracted and concentrated for use in this product.
Composition
The following are component categories commonly reported for maca root as a raw material. They describe the raw material itself. Actual amounts in this product are stated in the Nutrition Facts table on the labeling page.
Maca root contains plant protein and various amino acids, including essential amino acids that the human body cannot synthesize and must obtain from the diet.
Mineral elements such as zinc, calcium, and iron may be detected in maca root; specific amounts vary by growing region, variety, and batch.
Essential amino acids:
LeucineIsoleucineValineTryptophanLysineMethioninePhenylalanineThreonineHistidine
Non-essential amino acids:
ArginineGlutamic acidGlycineAlanineAspartic acidProlineSerineTyrosineCysteine
The above describes component categories in maca as a raw material and does not represent this product’s content or effects.