The maca plant (Lepidium meyenii) belongs to the genus Cress. Because its tuber consists of a main root from which many side roots emerge, it is also called "Andean ginseng". These roots are dried for storage and can then be kept for up to seven years. The nutritional value of dried maca tubers is high, comparable to that of corn, rice and wheat. Maca is also particularly rich in antioxidants.

In Peru, the sweet-tasting maca is baked, boiled or prepared as an aromatic porridge ( mazamorra ). The tuber of the plant comes in over 30 colors - from light yellow to red to jet black. The yellow variety has the greatest nutritional value and provides, for example, a good 60 percent carbohydrates and up to 16 percent protein. It also contains around four percent minerals, mainly potassium, calcium, iodine, zinc, iron, copper and manganese. Maca also contains the important vitamins B2, B6, C and niacin and mustard oil glycosides (glucotropaeolin). The specific composition of lipids, minerals and a high proportion of essential amino acids as well as sterols and minerals make maca a true superfood. With a little know-how, you can conjure up dishes with maca that are not only healthy but also taste good.

In naturopathy, the powder from the dried maca tuber is mainly used.

Take the Maca Organic capsules between meals with sufficient liquid.

Maca Bio contains 500 mg of high-quality maca tuber extract per capsule. The maca plants for our product were grown according to strict guidelines without the use of pesticides and have therefore been awarded an organic certificate. Foods with an organic seal are among the products with the highest legally guaranteed food standards.

What is Maca?

The Maca plant (Lepidium meyenii) belongs to the genus of cresses (Lepidium) in the family of cruciferous plants (Brassicaceae). In the high Andes it is exposed to extreme climatic conditions. These include: strong temperature fluctuations, continuously strong winds and intense UV radiation due to the high altitude. This inhospitable environment has made Maca the robust and nutrient-rich plant which Spanish explorers brought to Europe centuries ago. Because its tuber consists of a main root from which many side roots emerge, it is also called "Andean ginseng". The roots, which are comparable to the European turnip or radish, are dried for storage and can then be kept for up to seven years. Their taste is caramel-sweet due to the high carbohydrate content. The roots are mainly used to make soups, but the maca flour is also used to make cookies, cakes and chips. In Europe, maca is mainly available in the form of powder, capsules or tablets.

The nutritional value of dried maca tubers is high, comparable to that of corn, rice and wheat. The tubers of the plant are available in over 30 colors - from light yellow to red to deep black. The yellow root has enormous potential because it contains the most vital substances: The dried maca beets consist of 60 to 65 percent carbohydrates, ten to 14 percent protein, two percent fat and four percent minerals, including potassium, calcium, iodine, zinc, iron, copper and manganese. Maca also contains the important vitamins B2, B6, vitamin C and niacin. The root also contains various secondary plant substances - especially mustard oil glycosides. Maca is also particularly rich in antioxidants.

For well-dosed, regular intake, the TERRA® Natur line offers you high-quality organic maca powder in purely plant-based capsules. One capsule contains 500 mg of pure maca root concentrate. If you want to fully enjoy the benefits of maca root, you should take the product over a longer period of time.