The maca plant, known scientifically as Lepidium meyenii, is sometimes referred to as Peruvian ginseng. It mainly grows in the Andes of central Peru, in harsh conditions and at very high altitudes above 4,000 meters. Maca is a cruciferous vegetable and therefore related to broccoli, cauliflower, cabbage and kale. The main edible part of the plant is the root, which grows underground. It exists in several colors, ranging from white to black. #Maca root is generally dried and consumed in powder form. Maca root powder is an excellent source of protein, fiber and several vitamins and minerals, including vitamin C, copper and iron. It also contains over 20 amino acids — including all eight essential amino acids — and plenty of health-promoting phytonutrients. It also contains many beneficial plant compounds, including glucosinolates and polyphenols, and is a popular choice for the vegan diet.