Nutritional Profile of Maca

TABLE 1. Composition of Maca

Components	%
Water	10.4
Proteins	10.2
Lipids	2.2
Hydrolyzable carbohydrates	59.0
Whole fibre	8.5
Ash	4.9

Source:Table taken from: D. Deni, G. Migliuolo, L. Rastrelli, P. Saturnino, O. Schettino, “Chemical Composition of Lepidium meyenii”, in Food Chemistry 49, USA1994; and Garró, Virginia, Macro y micro elementos de la Maca, Mimeo, Lima, 1999.

TABLE 2. Vitamins

Vitamins	mg
B1 Thiamine	0.20
B2 Riboflavin	0.35
C	10.00
E	87.00

Source: B1 and B2 from Chacón, Gloria, La importancia deLepidiumPeruvianum (Maca) en la alimentación , y salud del ser humano, Lima, 1997; C and E from Garró Virginia, Op.Cit (1999).

TABLE 3. Amino Acids

Amino acids	mg concentration/g protein
Aspartic acid	91.7
Glutanic acid	156. 5
Serine	50.4
Histidine	21.9
Glycine	68.3
Threonine	33.1
Cystine	n/d
Alanie	63.1
Arginine	99.4
Tyrosine	30.6
Phenylalanine	55.3
Valine	79.3
Methionine	28.0
Isoleucine	47.4
Leucine	91.0
Lysine	54.3
Tryptophan	n/d
H.O. Proline	26.0
Proline	0.5
Sarcosine	0.7

Source: data taken from D. Din , O Migliolo, L. Ratrelli, P. Saturnino, O. Schettino, “Chemical Composition of Lepidium meyenii” in Food Chemistry, 49, USA, 1994,

TABLE 4. Sterols (as steryl acetate derivatives)

Sterol	% of Sterol mixture	Retension time (min.)
Brassicasteryl acetate	9.1	22.4
Ergosteryl acetate	13.6	23.8
Campesteryl acetate	27.3	25.0
Ergostadientyl acetate	4.5	27.5
Sitosteryl acetate	45.5	19.5

Source: table taken from A. Dini, G. Migliuolo and others, Op. cit. 1994.

TABLE 5. Fatty Acids (as methyl ester derivatives)

Fatty acids	% of methyl ester mixture
Dodecanoic (lauric)	0.8
7-tridecenoic	0.3
Tridecanoic	0.1
Tetradecanoic (myristic0	1.4
7-pentadecenoic	0.5
Pentadecanoic	1.1
9-esadecenoic (palmitolete)	2.7
Esadecanoic (palmitic)	23.8
9-heptadecenoic	1.5
Heptadecanoic	1.8
9,12 octadecadienoic (linoliec)	12.6
9-octadecenoic (oleic)	11.1
Octadecanoic (stearic)	6.7
11- nonadecanoic	1.3
Nonadecanoic	0.4
15-eicosenoic	2.3
Eicosanoic (archidie)	1.6
Docosanoic (behenic)	2.0
15 tetracosenoic (nervonic)	0.4
Tetracosanic (lignoceric)	0.4
Fatty acid saturated (%)	40.1
Unsaturated (%)	52.7
Saturated/unsaturated ratio	0.76

Source: data from A. Dini, G. Migliuolo, L. Rastrelli, other, Op. Cit, (1994)

TABLE 6. Minerals (mg/100g)

Minerals	mg/100g
Fe	16.6
Mn	0.8
Cu	5.9
Zn	3.8
Na	18.7
K	2,050.0
Ca	150.0

Source: data from A. Dini, G. Migliuolo and others Op. cit, (1994)

Components

Vitamins

Sterol

% of Sterol mixture

Retension

Brassicasteryl acetate

9.1

22.4

Ergosteryl acetate

13.6

23.8

Campesteryl acetate

27.3

25.0

Ergostadientyl acetate

4.5

27.5

Sitosteryl acetate

45.5

19.5

TABLE 5. Fatty Acids (as methyl ester derivatives)