The maca (Lepidium Peruvianum Chacon) was domesticated by the Pumpush of Junín, a Pre-Inca Culture, back in the 700 years a.c. It is a superior food, its nutritional value lies among others in the high content of proteins and the amount of amino acids (18 amino acids including 9 of the 10 essential amino acids), carbohydrates, compounds such as fatty oils (2 of the essential) and its 31 minerals and vitamins. It is recommended for the consumption of children, adults and the elderly, because it has no restrictions or indications.

Its nutritional value has been recognized in our times, which is why NASA uses it within its nutritional program and FAO also includes it in its list of products to combat nutritional problems.