Maca has been cultivated in the Andes since the time of the Incas, at altitudes between 3800 and 4105 meters above sea level. At present, its cultivation has been reduced to the surroundings of Chinchaycocha lake located in Junín. Its scientific name is Lepedium Peruviaunum Chacon. It is used fot food and medicine in the Andes. In both cases, it has a high nutritional value, since it contains proteins, sugars, fatty acids, vitamins, tannins, starch, fibers and minerals. It is also known for its ability to regulate the reproductive system of man and woman; its consumption is effective to treat infertility. In addition, it has a high iodine content that avoids diseases like goiter. The high nutritional value of maca makes it a recommended food for the daily diet.