| |
Nutritional Profile
of Maca
TABLE 1.
Composition of Maca
Components
|
% |
|
Water |
10.4 |
|
Proteins |
10.2 |
|
Lipids |
2.2 |
|
Hydrolyzable carbohydrates |
59.0 |
|
Whole
fibre |
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 |
0.35 |
|
C |
10.00 |
|
E |
87.00 |
Source: B1 and B2
from Chacón, Gloria, La importancia
deLepidiumPeruvianum (Maca) en la alimentación , y salud
del ser humano, Lima, 1997; C and E from Garró
Virginia, Op.Cit (1999).
TABLE 3. Amino Acids
|
Amino acids
|
mg
concentration/g 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 |
n/d |
|
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,
TABLE 4. Sterols (as steryl
acetate derivatives)
|
|
% of
Sterol mixture
|
Retension
time
(min.) |
Brassicasteryl acetate
|
9.1
|
22.4
|
Ergosteryl acetate
|
13.6
|
23.8
|
Campesteryl acetate
|
27.3
|
25.0
|
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.
|
Fatty acids |
% 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.
Minerals (mg/100g)
|
Minerals |
mg/100g |
|
Fe |
16.6 |
|
Mn |
0.8 |
|
Cu |
5.9 |
|
Zn |
3.8 |
|
Na |
18.7 |
|
K |
2,050.0 |
|
Ca |
150.0 |
Source: data from A. Dini,
G. Migliuolo and others Op. cit, (1994)
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