What Is Black Maca?

Black Maca, a wild fruit that grows in the mountainous areas of the Lijiang Plateau in Yunnan, is also known as beetroot or Peruvian ginseng, and belongs to the genus Cruciferae.

Black maca succulent roots are short conical, with a purple, cream or yellow outer skin and rich in carbohydrates.

Chemical composition of black maca roots: protein content is more than 10% (the protein content of maca variety by Huning Lake is more than 14%), 59% carbohydrates; 8.5% fiber, which is rich in zinc, Calcium, iron, titanium, thallium, potassium, sodium, copper, manganese, magnesium, strontium, phosphorus, iodine and other minerals, and contains vitamins C, B1, B2, B6, A, E, B12, B5, and low fat content But most of them are unsaturated fatty acids, and the content of linoleic acid and linolenic acid is more than 53%. Natural active ingredients include alkaloids, glucosinolates and their decomposition products, benzyl isothiocyanate, sterols, and polyphenols. ^[1]

Black maca generally has no disease, and the main pests are aphids. Use 10% imidacloprid wettable powder 120-150 g per hectare, and spray control 450-600 kg of water. ^[3]