‘Boost and Balance’

Sara's Choice is certified in Ireland by Organic Trust

Click here to buy online!

3Root Maca - Sara's Choice is based in the Burren village of Kinvara, Co. Galway, IrelandWhere our maca grows
Sara’s Choice 3Root Maca grows at about 4,500 meters above sea level in the high Andean plateaus of Peru, an extremely cold, oxygen-poor environment with high winds and harsh sunlight. No other food plant exists in the world which will grow at this altitude. But the soils of these high plateaus are extremely rich in minerals, which accounts for the level of trace minerals found in maca. Our Maca is grown to organic standards by Quechua-speaking Peruvian Indians, in the traditional way, using no pesticides and a long fallow period before replanting. The growers and processing plant are certified by SKAL International the global organic certifier. Indians of all ages who live in the high Andes eat maca roots boiled or roasted. Maca boiled in water is sweeter than cocoa. In Huancayo, maca puddings and jams are popular. It is important to note that Peruvians never eat the type of raw yellow Maca flour sold in some supermarkets and health stores.

What is Gelatinization ? The term is often misunderstood to have something to do with Gelatin. In fact Gelatinization is a method of quickly cooking maca to break down the starch bonds – rendering its unique alkaloids more bioavailable.
Sara’s Choice 3Root maca contains NO GELATIN

Pre-cooked  (under 45 degrees) Vegan friendly 3Root Maca
Our maca is selected from the finest organically cultivated sun dried cream (yellow), purple and black roots. We use 80% black, 15% purple and just 5% of the cream roots as the black and purple macas have higher nutrient levels so you get a better product with quicker results.  Its preparation starts with washing using a special washing machine and an Organic biodegradable detergent; then it is uniquely ‘gelatinized’. This is essentially cooking the Maca, but our unique maca product is pre cooked at less than 45 degrees celsius. Following this it is cooled and immediately taken to be milled and packed. Why cook it? The cooking process breaks down the bonds that bind its starch molecules to the amino acids and other compounds locked within. It maintains all its wonderful properties and renders it a minimum of 30% more bioavailable than regular raw maca. Our new unique process leaves behind all of the phytochemicals and nutrients therefore concentrating the important elements of the maca root. pre-cooked maca is the subject of most modern maca research.

Nutritional profile of Sara’s Choice pre – cooked 3Root maca

Per 100 grams For each 3 grams
Protein 17.53 g 0.52 g
Fibre 5.50 g 0.16 g
Selenium 4.40 mg 0.132 mcg
Magnesium 110.00 mg 3.30 mg
Manganese 0.80 mg 0.02 mg
Calcium 450.00 mg 13.50 mg
Potassium 1700.00 mg 51.00 mg
Zinc 3.80 mg 0.12 mg
Iron 16.60 mg 0.50 mg
Copper 5.90 mg 0.18 mg
A Carotene 0.07 mg 0.002 mg
B1 Thiamine 0.20 mg 0.006 mg
B2 Riboflavin 0.35 mg 0.010 mg
B3 Niacin 43.00 mg 1.290 mg
B6 Pyridoxine 0.31mg 0.010 mg
C Ascorbic acid 10.00 mg 0.300 mg
E Tocopherol 87.00 mg 2.610 mg

Click here to view complete Nutritional information.

History of maca
The earliest archaeological evidence for the growing of maca for human consumption dates back to approximately 8,000 B.C. During the establishment of the Inca Empire, Incan warriors used maca for energy and stamina. The Incan king prohibited the native peoples he conquered from trading maca, demanding that the entire crop be given in tribute to the royal family. Several different Spanish chronicles mention maca, soon after the Conquest, the Spanish found that their livestock were reproducing poorly in the highlands, and the Indians recommended maca. The results were so remarkable that they were noted by surprised chroniclers. Maca was also endowed with certain mystical properties and has been found in tombs dating as far back as 1600 BC. Today the natives of the high Andes still eat maca and perform ceremonies to Pachamama – Mother Earth, in which maca is offered to the mountain in gratitude for blessings received.

Read doctors review of Maca in ‘The Towsend Letter’ by clicking here.

Read more Maca research here

Maca is:

A root vegetable: Maca belongs to the Brassicaceae family of vegetables.

An Adaptogen: Which means it assists and supports the human body to process chemical and biological stresses. In doing this it assists the body in regaining balance and maintaining optimum hormonal balance which leads to a sense of mental clarity and physical wellbeing.

a Superfood: This is partly due to its high protein content. Sara’s Choice Maca contains more than 17% vegetable protein derived mostly from important amino acids such as arginine, phenylalanine, tyrosine and histidine. It also contains the essential minerals: selenium, calcium, magnesium and iron and fatty acids including linolenic, palmitic and oleic acids, polysaccharides and sterols.

A high source of iron: A good iron status is generally accepted as promoting energy and endurance and provides support for women during menstruation. Clinical studies on cooked maca and malnourished children in Peru suffering from Anemia and different types of leukemia have shown great benefit.

A good nutritional support for women: Through the various normal life stages of menstruation, childbearing and the “change of life” discomforts that some women experience during the menopause.

A high source of easily absorbable Calcium : Calcium makes up 10% of Sara’s Choice maca’s mineral count. It makes sense that a daily intake of maca in tandem with good health practices will contribute to better bone health in later life.

Good for men too: Animal Studies have shown that gelatinized maca can increase physical endurance and boost athletic performance. Maca fed to animals enhanced libido and increased mating rates. Studies on men aged between 21 and 56 in Lima Peru in 2001/2002 showed that maca contributed positively to sexual function, increasing sexual desire, sperm production and motility.

What does maca powder taste like?
The taste has been described variously as malty, nutty or similar to butterscotch. It tastes particularly good in ‘milky’ blends. It can be made into a tea adding milk and honey to taste if desired. Some people enjoy it mixed into their porridge, favourite fruit juice or yogurt.


8 oz of coconut, oat,nut or hemp milk

½ to 1 teaspoon Sara’s Choice 3Root maca powder (or whatever your usual daily intake is)

Small banana, heaped teaspoon of our Sara’s Choice raw cacao powder

2 teaspoons organic cashew/peanut/almond or macadamia butter

Blend ingredients together with a couple of ice cubes. Pour into a tall glass and enjoy!


Dr Anna Cabeca OBGYN and author of New York Times Bestseller ‘The Hormone Fix’ recommends Maca for hormone balance, hot flushes and night sweats.

Sara’s Choice Maca contains no Gluten, Wheat, Dairy, Yeast or Soya. Our Powder and Caps are suitable for Vegans.

How safe is your spirulina? Sara's Choice products are independently tested for radiation and heavy metals safety

How safe is your spirulina? Sara’s Choice products are independently tested for radiation and heavy metals safety.

Read more