Chemical analyses of this brain-powering root reveal an astonishing profile of amino acids, vitamins, minerals, sterols, fatty acids, and glucosinates. Vitamins: B1, B2, and C.  Alkaloids: Proteins: Rich in bio-available maca proteins with an average of 11gr % in the dry root.  Micronutrients: Minerals which help with the production of antibodies. Fiber: Loaded with cellulose and lignin which stimulate intestinal function. Tannins: Useful in treatment of diarrhea. Calcium: Higher concentrations of calcium than in milk; indispensable for the nerves and circulatory system and the formation for bones, teeth, and vital heart functions. Bismuth: Known to participate in the processing against gastritis caused by bacteria.  Potassium: Participates in the regulation of osmotic pressure; its activity is carried out inside the cells. Copper: The probable participant in the formation of hemoglobin. Lack of copper can greatly decrease the amount of essential enzymes for the organism.  Zinc: Serves as a cofactor of dehydrogenises and carbonic anhydrite; its lack can cause skin rashes, taste disturbances, and mental lethargy.  Fructose: A sugar used by the body in various ways.  Phosphorus: Regulates the transmission of neuromuscular chemicals and electrical stimuli. Iron.  Manganese.  Fatty Acids: Contains over 20 fatty acids.  Silicon: Helps the connective tissues, including the aorta, trachea, tendons, bones, and skin. Magnesium: Essential for protein synthesis, and activities of muscles and nerves. Deficiency of quality magnesium can cause changes in heart and skeletal muscles. 

Uses: Blend in smoothies, dessert recipes, cereals, soups, oatmeal, sprinkle on salads or anywhere you want to add the potent properties of this powerful member of the radish family.