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).
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