La maca flour it is obtained from the root of the Maca of the Andes, a pinata of the family of Brassicacee. Rich in nutrients, it is a excellent natural tonic, useful for concentration and memory. Let's find out better.
> 1. How maca flour is made
> 2. Properties and use of maca flour
> 3. Maca flour products
> 4. A recipe up your sleeve
How maca flour is made
It maca, scientific name Lepidium Meyenii, is a perennial plant belonging to the Brassicaceae family that grows spontaneously in Bolivia and Peru between 3 and 5 meters above sea level.
Maca, also known as Peruvian ginseng, it is the only edible vegetable that resists extreme conditions, is not very large and has small gray flowers; the edible part is basically the root.
The leaves are used for the preparation of tea. Today the populations of the Andes consume the fresh, dried root and make maca flour from it.
Properties and use of maca flour
Maca flour is very rich in nutrients: contains water, proteins, ash, dietary fiber and fats; among the mineral salts: iron, phosphorus, calcium, zinc, potassium, sodium, iodine, cobalt and manganese.
The presence of vitamins is good, in particular we find: vitamina A, B1, B2, B12, C, D ed E. Among the amino acids are the lysine, phenylalalina, tronine, methine and isoleucin, among others. Maca is a product with a high energy content, a fantastic natural tonic, useful in cases of chronic fatigue and depression or for those who carry out intellectual activities in which attention, memory and concentration are important.
Thanks to phosphorus and to the flavonoids contained, the maca root helps to reduce the aging process of the body's cells. Its intake is equally useful for speeding up healing from bone fractures and increase its density. Known is also the aphrodisiac power and tonic of maca, a product capable of increasing, in addition to both male and female sexual vigor, also muscle tone in general.
Also discover the properties, use and contraindications of the Andean Maca
Maca flour products
In addition to flour, among the maca-based products we find the maca flakes for breakfast, to be mixed with milk, fruit juice or yogurt, or eaten as a simple snack. It is also used a lot in the production of cereal-based snacks and supplements for athletes.
Maca flour can also be added to drinks, smoothies, milkshakes, soups, breads and desserts. It is often defined as its sweetish flavor similar to that of chocolate or vanilla. It can be found in specialist sports shops and on the Internet.
A recipe up your sleeve
Energy milkshake with maca flour
Pour two tablespoons of maca flour into a glass of milk (soya, cow, goat milk, whatever you prefer), put everything in the blender and add a banana, some sesame paste, a teaspoon of honey, peanut butter. or almond paste to taste.
The recipe for bread with Peruvian maca flour
Other articles on maca:
> Spring stress? Discover the maca of the Andes
> Properties, use and benefits of Peruvian maca