Maca

Introduction

Premium organic Maca powder made from either white, red or black Maca root. 

Our Maca grows at high altitude in the Huanuco region of Peru. Grown traditionally by local farmers, the Maca root is processed and packaged in Junin, Peru. Maca has many benefits. 

General characteristics

Product classification: Lepidium meyenii Walp (Peruvianum), Maca root pulverized

Type: Dried root, 100% Maca

Style: Pulverized, powder

Origin: Andean region, Huanuco, Peru

Cultivation: Organic

Color classification: Black, red or white/yellow

Product Types

Types: Maca root powder

Certification: SENASA, Control Union - USDA/NOP, EU, JAS

Physical Characteristics

Color visual:Cream colored

Taste:Characteristic

OdorCharacteristic

Foreign material:Max. 0.05%

Defects:None

Caliber:Particle size: 60 mesh av. (other sizes on request)

 

Chemical Characteristics

Humidity level: Max 8.5%

Microbiological Characteristics

Aerobic mesophilic: Max. 105 cfu

Yeast: Max. 500 cfu

Mold: Max. 500 cfu

E. coli: None

Heavy metals: < 15ppm
(Pb) < 2ppm
(As) < 2ppm

Order Specifications

Packaging/Presentation:5 or 10 Kg plastic bags packed into a corrugated carboard box, total 20 kg net, 21 kg gross

Shipping:Ex works, FOB/CIF on request

Minimum order:260 Kg.

Delivery detail:FIFO

Price per KG - 2019

White Maca powder: USD 2.94 - 3.74

Red Maca powder: USD 4.47 - 5.66

Black Maca powder: USD 5.89 - 7.53

Nutrition Facts (100g POR)

Energy:329 kcal. / KJ 1380

Protein:12 g

Amino acids:Aspartic Acid: 97 mg per 1 g protein
Glutamic acid: 156 mg per 1 g protein
Serine: 50 mg per 1 g protein
Histidine: 22 mg per 1 g protein
Glycine: 68 mg per 1 g protein
Threonine: 33 mg per 1 g protein
Alanine: 63 mg per 1 g protein
Tyrosine: 31 mg per 1 g protein
Phenylalanine: 55 mg per 1 g protein
Valine: 79 mg per 1 g protein
Methionine: 28 mg per 1 g protein
Isoleucine: 47 mg per 1 g protein
Leucine: 91 mg per 1 g protein
Lysine: 55 mg per 1 g protein
HO- Proline: 26 mg per 1 g protein
Proline: .5mg per 1 g protein
Sarcosine: .7mg per 1 g protein

Fat:0.8 g of which
- Saturated fat 0.2 g - Polyunsaturated fat 0.4 g - Monounsaturated fat < 0.1 g

Fatty acids:C12-0 lauric: 0.8%
C13-1-7 trideconoic: 0.3%
C13-0 tridecoanoic: 0.1%
C14-0 myrstic: 1.4%
C15-1-7 pentadecanoic: 0.5%
C16-1-9 palmtoleic: 2.7%
C16-0 palmitic: 23.8%
C17-1-9 heptadecenoic: 1.5%
C17-0 heptadecanoic: 1.8%
C18-2-9-12 linoleic: 32.6%
C18-1-9 oleic: 11.1%
C18-0 steric: 6.7%
C19-1-11 nonadecenoic: 1.3%
C19-0 nonadecanoic: 0.4%
C20-1-15 eisosenoic: 2.3%
C22-0 behanic: 2%
C24-1-15 nervonic: 0.4%
C-24-0 lignocenic: 0.4%

Cholesterol:0 mg

Carbohydrates:61 g (Dietary fiber 18 g )

Sodium:< 0.1 g

Vitamins:Thiamin (B1): 0.21 mg
Riboflavin (B2): 1.95 mg
Vitamin B6: 0.3 mg

Minerals:Calcium: 350 mg
Phosphorus: 195 mg
Magnesium: 92 mg
Iron: 13 mg
Zinc: 4.1 mg

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