The British Olympic team value maca’s perfectly balanced nutrient profile. Plus it’s also deliciously sweet and malty. A hardy root vegetable that survives high altitudes and cold temperatures, it’s tough because its powerful vitamins and minerals are concentrated in the root, below the surface. That root is the source of our maca superpower – a secret known by Incan warriors, who’d fill up on maca before charging into battle. And now you can fill up.
Quailty & Provenance
Our maca is grown just above 4,000 metres, in the Carhuamayo province of the ‘Meseta del
Bombom’ (Bombom Plateau). Maca roots are dug out by hand using a small hoe called a cashu, to prevent damage, then dried naturally in the sun for 10-15 days.
Dried maca roots can be stored for seven years, but we rush ours to a local processing plant, where they’re meticulously weighed and cleaned, with only the finest roots selected for processing. These roots are washed again, disinfected and cut into small 10mm segments,
before being fully dehydrated at 45°C under humidity control.
The segments are finely milled into a powder of 60 mesh specification, then and tested for
microbes, before being packaged and shipped to the UK where we check the quality once more, then give them to you.
Typical values per 100g Serving
Maca powder pouch back 1380 kJ
Fat 0.8 g
Saturates 0.2 g
Mono-unsaturates <0.1 g
Polyunsaturates 0.4 g
Carbohydrate 60.9 g
Sum of Sugars 38.3 g
Dietary Fibre 18 g
Protein 10 g
Salt <0.1 g
Vitamins % NRV
Thiamin (B1) 0.21 mg 19
Riboflavin (B2) 1.95 mg 139
Vitamin B6 0.3 mg 21
Calcium 350 mg 44
Iron 13 mg 93
Zinc 4.1 mg 41
Maca is packed with Thiamin (B1), Riboflavin (B2), Vitamin B6, Calcium, Iron, Zinc and Protein.