Commonly known as “The Peruvian Ginseng,” Maca is a root indigenous to the Andes of Peru. Maca was domesticated by the Incas and has since been used by indigenous people as part of a daily diet to promote optimal well being. Maca contains Calcium, Magnesium, Phosphorus, Iron, other essential vitamins and minerals as well as a host of antioxidants. There are three varieties of Maca: Yellow, Black and Red-Purple Roots. Unlike Yellow Maca, Black & Red-Purple Maca Roots are the most elite of the varieties in that potent phytochemicals are found in the black and red-purple antioxidant rich pigments. Maca is considered to be one of the Amazon’s most important adaptogenic superfoods due to its extraordinary nutritional profile and unique array of phytochemicals.
