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)

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

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

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

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.

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)

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