There are 3 types of Maca: gelatinisedMaca (processed Maca), ungelatinised Maca, (unprocessed) Maca; and uncooked raw Maca.
Raw maca and gelatinized maca refer to different forms of the maca root, a plant native to the Andes Mountains in Peru. The key difference between raw maca and gelatinized maca lies in the processing methods they undergo.
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Raw Maca：
Raw maca refers to the maca root that has been harvested, cleaned, and dried without any additional processing. It is typically ground into a powder form and used in various applications. Raw maca retains its natural state, including its enzymes, starches, and fibers.
Pros:
- Retains the natural nutrients and enzymes present in the maca root.
- Preferred by some individuals who prefer minimal processing and seek a more "whole food" approach.
Cons:
- Contains starches and fibers that can be harder to digest for some people.
- May have a stronger taste, which some people find unpleasant.
- Some individuals may experience digestive discomfort or bloating when consuming raw maca.
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Gelatinised Maca
- Gelatinised maca is a processed form of maca root that undergoes an additional step called gelatinization. During this process, the raw maca powder is heated and pressurised to remove the starches and fibers, leaving behind a more concentrated and easily digestible powder.
Pros:
- The gelatinisation process breaks down the starches and fibers, making it easier to digest for most individuals.
- Reduced likelihood of digestive discomfort compared to raw maca.
- May have a milder taste, as some of the starches and fibers responsible for the strong flavor are removed.
Cons:
- The gelatinisation process may result in some loss of heat-sensitive nutrients and enzymes present in raw maca.
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The harder digestibility of raw maca can potentially affect the absorption of its nutrients in some individuals. While raw maca does contain a rich nutrient profile, including vitamins, minerals, and bioactive compounds, the presence of starches and fibers can make it more challenging for some people to break down and absorb those nutrients effectively.
Digestive enzymes in the body play a crucial role in breaking down food and facilitating nutrient absorption. Raw maca's starches and fibers may require more enzymatic activity for proper digestion, and some individuals may have difficulty producing enough of these enzymes or have sensitive digestive systems, leading to reduced nutrient absorption.
Gelatinised maca, on the other hand, undergoes a process that removes the starches and fibers, making it easier to digest. This improved digestibility can enhance the absorption of nutrients present in maca, potentially resulting in better utilisation by the body.