Maca, a perennial plant grown in the Andes, is a nutritional wonder. The root of this low-growing herb contains abundant protein, iron, minerals and fiber. It also is used as a medicinal herb. Valued as a vegetable, the indigenous Andeans used it to gain stamina, fertility, energy, endurance and relief for menstrual problems and tuberculosis, according to Leslie Taylor in "The Healing Power of Rain Forest Herbs." Ask your doctor if maca is appropriate for you.
Description
Maca thrives in harsh mountainous conditions that are exceedingly windy and sunny with below-freezing temperatures. The plant can withstand temperatures as low as -22 degrees Fahrenheit. It is a self-fertilizing plant that successfully grows in poor, rock-strewn soil. Because the Andean ground is brittle and low in nutrients, South American farmers cultivate the plant for one season and then let the land rest for nine years, according to Plants for a Future. When the plant is between 6 and 9 months old, farmers pick the root. The root is about 3 inches in diameter and pear-like, and it can be stored for years while retaining most of its nutritional value.
Traditional Uses
In addition to being a high-energy source of nutrients, maca is thought to have aphrodisiacal, anti-tubercular, anticancer, and libido-enhancing properties. Other traditional Peruvian uses include increasing mental focus and clarity, anemia, stomach cancer, reversing male impotence, and balancing hormones in women. According to Plants for a Future, the roots show immune-stimulating and tonic qualities. Memorial Sloan-Kettering Cancer Center observes that human studies on maca root showed it improved sperm motility and male sex drive. Alkaloids extracted from maca root seem to influence the pituitary system, explaining why maca can influence the physiology of both men and women. MSKCC says that fresh maca root has more of the bioactive metabolite assumed to be physiologically influential than the dried root.
Nutrients
Maca root is usually prepared by slowly baking the root, which is sweet and flavorsome. When using the dried root, cook it in water first. Maca root is often eaten as porridge or pudding called mazamorra. The dried root's nutritional profile is similar to other grains such as wheat and rice. It has about 10 to 14 percent protein, 8 percent fiber, and 60 to 70 percent carbohydrates, according to Taylor. Amino acids, iron, minerals, vitamins and calcium are well-represented, as are fatty acids. It also contains saponins, sterols, tannins and alkaloids. Dried roots retain most of their nutrients, even after years in storage.
Considerations and Safety
Maca root is available in capsules, powders and tablets. Taylor says that no disease contraindications of drug interactions have been recorded, although ingesting large amounts of dried maca root may cause gas. According to the MSKCC, the toxicity of maca root is not known. As with any herb, talk to your physician before taking maca.
References
- Memorial Sloan-Kettering Cancer Center: Maca
- Plants for a Future: Lepidium Meyenii
- "The Healing Power of Rain Forest Herbs: Understanding and Using Herbal Medicinals"; Leslie Taylor; 2005
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