The gelatinized Maca is easier dissolved in water
The gelatinization process greatly increases the digestibility, which is reflected in the high rate of gelatinization present (97% average)
The person who consumes gelatinized Maca absorbs a higher percentage of nutrients in the product because this powder is much more digestible than raw flour.
Gelatinization is a process of disinfecting and cooking it in low moisture retaining all its natural properties.
Maca is a cruciferous vegetable that grows in the Peruvian Andes mainly on the heights of Junín between 13,000 and 15,000 feet (4100-4500 m), these extreme growing conditions favour the composition rich in nutrients and phytochemicals that make a super food. The part used is hipocolito that lies between the root and the stem and is, therefore, concentrating the best of the plant, its millennial long consumption demonstrates its unparalleled health benefits and general welfare of its consumers.
The maca root is an extraordinary food, an unequaled source of amino acids and it contains a complex of carbohydrates, vitamins and minerals. Also contains an impressive collection of bio-active compounds, many of which, if not all, count for its numerous benefits such as glucosinolates, alkaloids and sterols. It has high nutritional value due to its proteins e.g. polypeptids that make 11% of the dry root. It also contains 10% calcium, and significative amounts of Magnesium and Potassium and other minerals such as iron, silicium, iodine, manganese, zinc, Sodium, Copper.
• Increases the body's immune level
• Invigorating, restorative and rejuvenating
• Restores the capacity and balance the body and mind
• Reduce stress
• Increases fertility in both sexes
• Help in the stage of growth and development of children
• Relieves PMS and regulates the menstrual cycle
• Relevant supplement in sports.
