The components vary, as in any plant material, according to the soils in which the product is cultivated. The following gives average nutritional values for sun dried maca.

TABLE 1. Analytical composition of maca in percent (Air dried tuber)

Components %
Water 10.4
Proteins 10.2
Lipids 2.2
Hydrolysable carbohydrates 59.0
Whole fiber 8.5
Ash 4.9

Source: Table taken from: D. Deni, G. Migliuolo, L. Rastrelli, P. Saturnino, O. Schettino, “Chemical Composition of Lepidium meyenii”, in Food Chemistry 49, USA1994; and Garró, Virginia, Macro y micro elementos de la maca, Mimeo, Lima, 1999.

TABLE 2. Vitamins

Vitamins Mg
B1 Thiamine 0.20
B2 Riboflavin 0.39
C 10.00
E 87.00
Other vitamins have been found Niacin, B6, D3 and P

Source: B1 and B2 from Chacón, Gloria, La importancia de LepidiumPeruvianum (Maca) en la alimentación , y salud del ser humano, Lima, 1997; C and E from Garró Virginia, Op.Cit (1999).

TABLE 3. Amino acid composition of Maca

Aminoacids Mg concentrationGr protein
Aspartic acid 91.7
Glutanic acid 156. 5
Serine 50.4
Histidine 21.9
Glycine 68.3
Threonine 33.1
Cystine n/d
Alanie 63.1
Arginine 99.4
Tyrosine 30.6
Phenylalanine 55.3
Valine 79.3
Methionine 28.0
Isoleucine 47.4
Leucine 91.0
Lysine 54.3
Tryptophan 4.9
H.O. Proline 26.0
Proline 0.5
Sarcosine 0.7

Source: data taken from D. Din , O Migliolo, L. Ratrelli, P. Saturnino, O. Schettino, “Chemical Composition of Lepidium meyenii” in Food Chemistry, 49,  USA, 1994, and Garro Virginia, Nuevo sistema de solventes para cromatografía de aminoácidos y participación cuantitativa de L valina y L metionina, Tesis Doctoral, UNMSM, Peru.

Table 4. Sterols as steryl acetate derivatives present in Lepidium meyenii

Sterol Present of Sterol mixture Retensiontime (min.)
Brassicasteryl acetate 9.1 22.4
Ergosteryl acetate 13.6 23.8
Campesteryl acetate 27.3 25
Ergostadientyl acetate 4.5 27.5
Sitosteryl acetate 45.5 19.5

Source: table taken from A. Dini, G. Migliuolo and others, Op. cit. 1994.

GLUCOSINOLATES: 0.97%

Table 5. Fatty acids as methyl ester derivatives, present in Lepidium meyenii.

Fatty acids Percent of methyl Ester mixture
Dodecanoic (lauric) 0.8
7-tridecenoic 0.3
Tridecanoic 0.1
Tetradecanoic (myristic0 1.4
7-pentadecenoic 0.5
Pentadecanoic 1.1
9-esadecenoic (palmitolete) 2.7
Esadecanoic (palmitic) 23.8
9-heptadecenoic 1.5
Heptadecanoic 1.8
9,12 octadecadienoic (linoliec) 12.6
9-octadecenoic (oleic) 11.1
Octadecanoic (stearic) 6.7
11- nonadecanoic 1.3
Nonadecanoic 0.4
15-eicosenoic 2.3
Eicosanoic (archidie) 1.6
Docosanoic (behenic) 2.0
15 tetracosenoic (nervonic) 0.4
Tetracosanic (lignoceric) 0.4
Fatty acid saturated (%) 40.1
Unsaturated (%) 52.7
Saturated/unsaturated ratio 0.76

Source: data from A. Dini, G. Migliuolo, L. Rastrelli, other, Op. Cit, (1994)

Table 6. Mineral composition of Lepidium meyenni (mg/100 g fry matter)

Minerals mg/100 g fry matter
Fe 16.6
Mn 0.8
Cu 5.9
Zn 3.8
Na 18.7
K 2,050.0
Ca 450
P 230
I 520mcg

Source: data from A. Dini, G. Migliuolo and others Op. cit, (1994) and Garró Virginia, Op. Cit (1999).