Maca already had an important role during the Inca Empire where it was used as part of the feeding ration given to the best Inca warriors, to have more energy, strength and vitality and at present is part of the NASA nutritional program and FAO includes it in its list of products to fight against nutritional problems. Maca’s nutritional value comes partly from its high protein content and quantity of amino acids (18 amino acids, including 7 from 9 essential amino acids), carbohydrates and other compounds as fatty oils (2 from 3 essentials), minerals and vitamins. In comparison to the potato Maca has 5 times more proteins, 4 times more fiber and yet less fat. In addition it has scientific and clinical studies all over the world showing its therapeutic effects to improve the quality of life of who consumes it.