Maca (Lepidium meyenii) is a root that thrives at high altitudes (4,100-4,500 m) and in poor soil with a cold climate. It is mainly cultivated in the highlands of the Andes, particularly in Peru, due to its rich nutritional value.

It contains high nutritional value with 60-75% carbohydrates, 10-14% proteins, 8.5% fibers, and 2.2% lipids. Maca is rich in vitamins (B1, B2, B12, C, and E), inorganic salts, sterols, alkaloids, as well as fatty acids such as linoleic acid and oleic acid.

Usage:

• 3-5 g per day dissolved in water or fruit juice, preferably in the morning.

Product of organic farming.