Maca is a cruciferous root vegetable native to the high Andes of Peru and Bolivia, and belongs to the same family as broccoli, cabbage, cauliflower, radish and turnip. It is the
only edible plant with the ability to grow at altitudes of 9,000 to 14,500 feet and survive the harsh weather conditions, rocky soil and thin air. Maca has been cultivated for over a thousand years and has historically been used by indigenous Andean inhabitants as an adaptogen to improve stamina, endurance, energy, hormone balance, and support a healthy
mood. Maca is a source of approximately 60 phytonutrients including alkaloids, tannins, saponins and glucosinolates.
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