Lepidium meyenii (Maca)

Per 100g dried maca root powder: Carbohydrates 60–75g (primarily starch and free sugars including glucose, fructose, and sucrose ~20–25g), Protein 10–14g (rich in leucine, arginine, phenylalanine, and lysine), Fat 2–3g (predominantly linoleic acid, oleic acid, and palmitic acid), Dietary Fiber 8–9g. KEY BIOACTIVE COMPOUNDS: Macamides (N-benzylamide derivatives of long-chain fatty acids, 0.01–0.6% dry weight; notable species include N-benzylhexadecanamide and N-benzyl-(9Z,12Z)-octadecadienamide — these are unique to maca and act as fatty acid amide hydrolase (FAAH) inhibitors, modulating the endocannabinoid system), Macaenes (polyunsaturated fatty acids unique to maca, including (9Z,12Z,15Z)-1-methylthiopentyl octadecatrienoate, ~0.09–0.45%), Glucosinolates (primarily glucotropaeolin/benzyl glucosinolate at 1.0–6.0 mg/g dry weight, with lesser amounts of m-methoxybenzyl glucosinolate; concentration varies by ecotype — black maca typically highest), Alkamides (including macaridine). MINERALS: Iron 14–16 mg, Calcium 200–350 mg, Potassium 1,600–2,000 mg, Copper 5–6 mg, Zinc 3–4 mg, Manganese 0.8–1.0 mg, Iodine trace amounts (variable by soil). VITAMINS: Vitamin C 8–10 mg, Niacin (B3) 5–6 mg, Riboflavin (B2) 0.3–0.4 mg, Thiamine (B1) 0.3 mg, Vitamin B6 ~0.1 mg. ADDITIONAL COMPOUNDS: β-sitosterol (0.05–0.1%), campesterol, stigmasterol (phytosterols that may modulate androgen receptor activity), (1R,3S)-1-methyltetrahydro-β-carboline-3-carboxylic acid (alkaloid, trace), polyphenols (catechins, anthocyanins — particularly in red/purple ecotypes), and free amino acid pool including GABA and malic acid. ECOTYPE VARIATION: Black maca shows highest macamide/glucosinolate content and strongest effects on spermatogenesis and cognition; red maca highest in anthocyanins and shows preferential prostate-protective activity; yellow maca most commonly commercialized, intermediate compound profile. BIOAVAILABILITY NOTES: Macamides are lipophilic and absorption is enhanced with dietary fat co-ingestion; glucosinolates require myrosinase or gut microbial thioglucosidase activity for conversion to bioactive isothiocyanates (benzyl isothiocyanate); traditional gelatinization (boiling/pressure cooking) reduces glucosinolate content by 60–75% but improves digestibility and starch bioavailability; raw powder may cause GI discomfort due to intact glucosinolates. Typical therapeutic dosing in clinical trials: 1,500–3,000 mg/day of dried powder or gelatinized extract.