Originating in the Peruvian Andes, organic maca is a plant that thrives at elevations of 11,000 feet (3500 m) and higher. This makes it the food crop that is growing the fastest worldwide. The maca plant thrives on rocky soils, which are typically unfriendly to the majority of other plants. Additionally, it thrives in harsh weather conditions like bitter cold, scorching sun, and powerful winds.
The maca plant has a long history that stretches back to the 1500s. It has been utilised for generations in the Andes to improve both human and animal fertility through nutrition. Between 1300 and 2000 years ago, Incan farmers in San Blas, Junin (modern-day Peru), most likely domesticated the maca plant. Cieza de Leon provided the earliest account of the root in writing (1553).
Maca offers significant nutritional advantages. The nutritional value of dried maca roots includes 13–16% protein, 8.5% fibre, 19 essential amino acids, vitamins A, B1, B2, B3, C, and D, minerals iron, magnesium, copper, zinc, sodium, potassium, calcium, a number of glucosinolates, 20 free fatty acids, and distinctive substances known as macaenes and macamides.
In our experience, regular people's hormonal, physical, and emotional states improve when they utilise high-quality Maca on a regular basis. Having said that, there is a lot of false or exaggerated information about the advantages of taking Maca out there. For this reason, we have compiled all of our articles that discuss the advantages of lepidium meyenii into one place.
