It is a tuberous root native to the central Andes of Peru. It has been domesticated by the ancient Peruvian settler and is considered one of the most complete vegetables that nature provides for the benefit of human beings. 
It grows and develops between 3,800 and 4,600 meters above sea level in lands where Ichu (native grassland that favors the growth of maca) is abundant. The cultivation of maca is annual, so you must first obtain the seeds that are as tiny as those of mustard and these are sown between September and October to be harvested in hypocotyls after 9 months.
Depending on the way it is grown, especially in organic crops, maca can provide up to 14 g of protein per 100 grams of maca.
Maca is considered an adaptogen, that is, it contributes or stimulates the body to produce compounds or enzymes that return its normal health conditions. This change is noticeable at the beginning of the second week of regular consumption, after which it is possible to maintain support consumption according to the needs of each individual.
There are more than 12 biotypes of maca which depend on their color, these can vary from black to white, purple to pink, yellow and combinations between them.
As it dries, it can be differentiated into three colors: black, purple-red, and white-yellow.
These colors of maca differentiate them in their particular benefits that range from improving energy and vigor to improving the hormonal profiles of people who need it, hence its adaptogenic capacity. For this reason, the population that consumes maca refers to the fact that this product provides them with restorative attributes (returns the body to its normal health conditions); fortifying (provides vigor); energizing and homeostatic (restores the balance of the body).
The consumption of maca should not be unpleasant, this is achieved by drying the freshly harvested maca hypocotyls directly in the sun. It is evident that this ancient method modifies some starches in maca, making them more palatable and it is these natural sugars that give it protection. Sun-dried maca can be stored for years without spoiling, so it is usually the best in nutritional values.
GENERAL BENEFITS OF ALL VARIETIES OF MACA (RED, YELLOW BLACK)
- It is a rich source of proteins, minerals, vitamins and amino acids.
- It improves physical and mental performance, which is why it is recommended in states of exhaustion and tiredness.
- It reduces stress levels, therefore, significantly improves sleep and wakefulness hours.
- It has antioxidant components so it prevents cellular aging. Contributes to having more fresh skin.
- It has Phytosterols that help fight against high cholesterol levels in our body.
- The immune system is improved, helping to prevent seasonal diseases, especially of the respiratory system.