Product Description

Botanical Name: Lepidium meyenii
Plant Part Used: Roots
Processing Method: Drying, Grinding

Maca, scientifically known as Lepidium meyenii and commonly dubbed as Peruvian ginseng, is a herbaceous biennial plant of the Brassicaceae family. Originating from the Andes mountains in Peru, this plant is primarily grown for its nutrient-rich root, which varies in color. The root of the Maca plant is packed with essential amino acids such as leucine, arginine, phenylalanine, and others. Furthermore, it stands out for its high fiber content, minimal fat, and significant concentration of antioxidants. Historically, the Maca root has been associated with various traditional uses.lth.

Product Type:

Raw Material/Extract
Product Category:

Conventional
Product Sub Category:

Herbs-Spices-Seasonings
Product Mix Category:

Conventional RM powders
Package Type:

25.00Kg

Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.

Production & Sourcing

Application

Functionality

Benefits

Use In Manufacturing

Harvest Time

Nutrition Facts

Serving Size: 100g

Calories
per serving 377

Amount/serving		% Daily Value*
Total Fat 0.28g		0.00%
	Saturated Fat 0g	0.00%
	Trans Fat 0g	%
Cholesterol 0mg		0.00%
Sodium 17.97mg		0.71%
Total Carbohydrate 77.23g		25.67%
	Dietary Fiber 7.6g	27.13%
	Total Sugars 33.02g	%
	Includes 0g Added Sugars	0.00%
Protein 16.42g		32.00%

Vitamin D 0mcg		0.00%
Calcium 253mg		19.46%
Iron 15.01mg		83.33%
Potassium 2009mg		42.74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

The biological source of Maca is Lepidium meyenii.

The extraction method used in Maca Root Extract Powder is TLC.

The other names of Maca are Ginseng Andin and Peruvian Ginseng.

The nutrients present in Maca are carbohydrates, protein, dietary fibre, amino acids, vitamins B1, vitamin B2, vitamin B12, vitamin C, vitamin D3, vitamin E, carotene, calcium, zinc, phosphorus, magnesium and iron. The phytochemicals like campesterol, stigmasterol, beta-sitosterol, benzyl isothiocyanates, catechins and glucosinolates.

We provide Maca Root Extract Powder 4:1 with moisture content below 5%. The moisture content of the product facilitates the growth of microorganisms in the product, which in turn increases the risk of biological hazards. Moisture content below 5% in our product ensures better control of microbial growth and, in turn, increased shelf life.

Heavy metals when consumed more than their limit may be very harmful to health. Considering the safety of consumers, we test total heavy metals, lead, arsenic, mercury, and cadmium in our products. These heavy metals by several studies are found to be toxic for human consumption beyond certain limits and are known carcinogens. We also ensure that our product complies with the California prop 65 regulations for lead content below 0.5 ppm levels. Hence, it's safe for human consumption.

Mesh size is also known as sieve size. It is a measurement of particle size defined as the number of openings in one square inch of a screen. Here Maca Root Extract Powder 4:1 passes 95% Passes through #80 mesh. The particle size can be customized according to the client's needs.

In order to prevent and control biological hazards, we ensure that microbial parameters in our products comply with microbial limits as specified by the USP. We generally test total plate count (TPC), Yeast and mold, E Coli & Salmonella in our products.

It is stored in a cool & dry place, away from sunlight in sterile conditions.

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Biological source: Lepidium meyenii

Shelf Life: 36months

Plant part used: Root

Country Of Origin: China

Items	Specification	Test Methods
Physical Analysis
Description	Powder	Organoleptic
Color	Brown yellow	Organoleptic
Odor	Characteristic	Organoleptic
Taste	Characteristic	Organoleptic
Mesh size	95% Passes through #80 mesh	USP<786>
Loss on drying	NMT 5.0% w/w	USP<731>
Total ash	NMT 5.0% w/w	USP<561>
Extraction Ratio	4:1	TLC
Total Heavy Metals	NMT 10 ppm	USP<231>
Lead	NMT 0.5 ppm	USP<232>
Arsenic	NMT 1 ppm	USP<232>
Mercury	NMT 0.5 ppm	USP<232>
Cadmium	NMT 0.5 ppm	USP<232>
Microbiology Test
Total Plate Count	NMT 10,000 cfu/g	USP<61>
Yeast & Mold	NMT 100 cfu/g	USP<61>
E. Coli	Absent	USP<62>
Salmonella	Absent	USP<62>

Maca

Common Name

Maca

Synonyms

Andean, Peru ginger

Biological Source

Lepidium meyenii

Family

Brassicaceae

Parts Used

Root

Major components

Carbohydrates, proteins, lipids, essential amino acids, and free fatty acids, secondary metabolites, such as macamides, macaridine, alkaloids, and glucosinolates [Fig.2][1].

Other constituents

The most abundant is glucosinolates which are aromatic glucosinolates, namely benzyl glucosinolate(glucotropaeolin) and m-methoxybenzyl glucosinolate (glucolimnanthin) [1].

Health categories

Improve sexual behaviour, immunostimulant.

Description

Peruvian Maca is known internationally under its scientific name Lepidium meyenii. It is characterized by an overground and an underground part. The overground part is small and flat in appearance. This seems to be the result of an adaptation process to prevent the impact of strong winds. The underground part is the hypocotyl-root axis [2].