Red Maca (Lepidium meyenii or Lepidium peruvianum) is the second rarest of all varieties of Maca, making up about 25% of the annual harvest. It is sometimes called pink or purple Maca, but is most generally referred to as “Red Maca.” It grows in the same regions and under similar conditions as other more common types of maca and yet has some unique properites that are quickly making it the maca of choice. Over the past few years it has gained quite a bit of popularity and quite honestly, after we tried it 2 years ago, it has become our favorite variety not only because of the increased potency, but also because of the taste.
If you were to visit a Maca farm, before the roots are made into a powder, you’d quickly and easily be able to tell the difference between Red Maca, Yellow/Cream Maca and Black Maca. As you can see from the photos here, each of the roots are of a different color – and in this way they are named.
Although all organically grown high quality Maca powders share a nearly identical nutritional profile, Red Maca has been shown, under phytonutrient analysis, to be higher in certain compounds that support the body in antioxidant and antitumoral activity. It has also been showm among all Maca colors to contain somewhat higher levels of other pythonutrients including alkaloids, tannins, saponis and steroids.
Another significant difference between Red Maca and Cream or Black Maca is the taste. Most people find the taste to be more gentle and mild. We’ve found that to be true as well and would describe the taste as similar to a subtle caramel. One customer recently wrote us to let us know that her kids love Red Maca on their oatmeal instead of sugar because it tastes so sweet!
Interest in Maca among medical professionals is growing as are research studies. In terms of studies on Red Maca powder in particular, there are three major notable ones.
Red Maca, like the yellow/cream and black maca can do all of the following:
In addition Red Maca in particular seems to be the best of all colors for:
Sample Size 100g:
Carbohydrates 62.6g, Fat 0.82g, Fiber 5.3g, Protein 17.9g
Protein Components (%): Albumins & Globulins 74, Glutelins 15.3, Prolamins 10.6, True Protein 42.1
Vitamin & Minerals (mg %): Ascorbic Acid 3.52, Boron 12, Calcium 490, Iron 80, Magnesium 70, Niacin 43, Phosphorous 320, Potassium 113, Riboflavin 0.61, Sodium 20, Thiamine 0.42, Zinc 12. Amino Acids: Alanine 63.1, Arginine 99.4, Asparatic Acid 91.7, Red Maca PowderGlutamatic Acid 156, Glycine 68.3, HO-Proline 26, Hystidine 21.9, Isoleucine 47.4, Leucine 91, Lysine 54.5 Methionine 28, Phenylalanine 55.3 Proline 0.5, Sarcosine 0.7, Serine 50.4, Threonine 33.1, Tyrosine 30.6, Valine 79.3
We love all kinds of Maca and have enjoyed the benefits of them for years. We like to use a variety of Maca colors for ourselves and usually have Cream, Red and Black maca on hand. That said, our favorite tasting Maca is Red Maca. We highly recommend it as it provides nearly all of the advantages of the other kinds of Maca with the exception of increasing sperm count (according to the study listed above).
We now sell Red Maca in both raw and gelatinized forms. For most people we recommend the raw product as all of it's nutrients are 100% intact. However, if you have a sensitive stomach or an issues with digesting starch you are better off getting the gelatinized product.
As with all of our products both Raw Red Maca and Gelatinized Red Maca are available in powder and capsules.
If you have any questions, please let us know. We're happy to help! Thanks for reading and enjoy the day!