protein, 8.5 percent fiber, and 2.2 percent lipids.
The protein content of maca exists mainly in the form of
polypeptides and amino acids (including significant amounts
of arginine, serine, histidine, aspartic acid, glutamic acid,
glycine, valine, phenylalanine, tyrosine, and threonine).
It has also about 250 mg of calcium, 2 g of potassium, and
15 mg of iron in 100 g of dried root –and important amounts
of fatty acids (including linolenic, palmitic, and oleic acids).
Maca also contains sterols (about 0.05 percent to 0.1 percent)
and other vitamins and minerals. In addition to its rich supply
of essential nutrients, maca contains alkaloids, tannins, and
saponins. Chemical research shows maca root contains a
chemical called p-methoxybenzyl isothiocyanate, which has
reputed aphrodisiac properties. At least four alkaloids are also present but have not yet been quantified.
Maca’s main plant chemicals include alkaloids, amino acids,
beta- ecdysone, calcium, carbohydrates, fatty acids, glucos-
inolates, iron, magnesium, p-methoxybenzyl isothiocyanate,
phosphorus, potassium, protein, saponins, sitosterols,
stigmasterol, tannins, vitamins B1, vitamin B2, vitamin B12,
vitamin C, vitamin E, and zinc.