Food Supplement

MACA POWDER

Ingredients: 100% Maca Root.

SUGGESTED USE: 3-5g per day. Please consult your doctor before taking any nutrient-dense products.

Allergens: None.

Free From: Salt Free, Sugar Free, GMO Free, No Artificial Colours.

Nutritional Information:

Serving Size: Per 100g.

Each 100g Providing: 

Energy (kJ)/(kcals)  1382/328(Per Serving)  **(%RI*)

Protein  12g(Per Serving)  **(%RI*)

Fat  1.3g(Per Serving)  **(%RI*)

Of which saturates  0.3g(Per Serving)  **(%RI*)

Mono-unsaturates  0.2g(Per Serving)  **(%RI*)

Poly-unsaturates  0.4g(Per Serving)  **(%RI*)

Carbohydrate  57g(Per Serving)  **(%RI*)

Of which sugars  32g(Per Serving)  **(%RI*)

Fibre  19g(Per Serving)  **(%RI*)

Salt  0.07g(Per Serving)  **(%RI*)

Vitamin (B6)  0.3mg(Per Serving)  21.43(%RI*)

Potassium   1605mg(Per Serving) 80.25%(%RI*)

Calcium  263mg(Per Serving)  33%(%RI*)

* Reference Intake.

** No RI established.

Warning: Do not exceed the stated dose. Food supplements should not be used as a substitute for a varied diet. Product should be stored out of reach of young children.

Suitable for Vegans & Vegetarians.

‘We do not provide scoops’

Description:

Dubbed the “superfood of the Andes”, Maca is popular amongst the indigenous population of the Peruvian Andes. Cultivated in spring, Maca is a small root vegetable from the maca plant grown at altitudes over 3500 metres. Traditionally integrated in the nutrition of natives, the Maca root has evolved into a modern day “superfood”. Our Maca powder is made up of a normal harvest (unsorted) of approximately 70% yellow Maca root, and 30% mix of red, black and purple Maca root. Our Maca Powder can be used in a variety of ways, including but not limited to; smoothies, salads, juices, desserts and raw cooking recipes.

Maca, a root belonging to the radish family, is usually available in powder form. Growing in the mountains of Peru, it is called "Peruvian ginseng". The benefits of maca have long been appreciated, and have recently been popularised as a supplement and diet.

Maca dates back to 3800 BC when Peruvians used it as a valuable form of currency when trading. Some scripts claim that it was banned from the public and was used only by the Incas royal family. This is because of its potent value. Soldiers of the Incas would take them to battle because they thought it would increase their strength and make them tougher. Around 1550, a Spanish navy, led by Captain Juan Tello de Sotoy, set sail for Peru, offering maca roots as a token of appreciation for helping their cattle in any trouble. This happened after their chronicler, Cieza de Leon, observed and noticed that the locals of Chinchaycocha incorporated maca roots in most of their dishes. Father Cobo became the first person in 1653 to comprehensively describe the characteristics and uses of Maca. He also explained how it was the only plant that could survive in the extreme cold and unfavourable climate in the parts of Chinchaycocha where it was being grown. Later, in the 17th century, Gerhard Walpers scientifically described Maca as Lepidium meyenii. To distinguish it completely from other species, Tehllung described it as completely taxonomical. Historically, dried maca roots had to be boiled before eating or used to make porridge or soup.

Micronutrients in Maca Powder contribute to:

✓ normal cysteine synthesis  ✓ normal psychological function

✓ normal energy-yielding metabolism  ✓ normal red blood cell formation

✓ normal functioning of the nervous system  ✓ normal function of the immune system

✓ normal homocysteine metabolism  ✓ reduction of tiredness and fatigue

✓ normal protein and glycogen metabolism  ✓ regulation of hormonal activity

✓ maintenance of normal blood pressure  ✓ normal muscle function

✓ normal blood clotting  ✓ normal neurotransmission

✓ normal function of digestive enzymes  ✓ process of cell division and specialisation

✓ maintenance of normal bones  ✓ maintenance of normal teeth

✓ normal growth and development of bone in children.