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Learn whether maca contains resistant starch, what our independent laboratory testing found in raw and gelatinized maca, and how resistant starch differs from maca’s overall fiber content.
Thanks to one of our great customers, we came across an interesting article about resistant starch — a type of starch that is not easily digested in the small intestine.
That immediately made us curious because maca naturally contains starch.
We wanted to know: does maca contain significant amounts of resistant starch?
We searched for several weeks for research specifically measuring resistant starch in maca but did not find anything that answered the question. So we decided to test it ourselves.
We sent samples of both our raw maca and gelatinized maca to Medallion Labs for nutritional analysis.
Our laboratory testing found that neither raw maca nor gelatinized maca contained a significant amount of resistant starch.
Both samples tested at less than 2% resistant starch.
So while maca does naturally contain starch and fiber, our testing indicates that resistant starch is not a significant part of maca’s nutritional profile.
Resistant starch is starch that resists digestion in the small intestine and reaches the large intestine, where it can be fermented by intestinal bacteria.
Foods commonly associated with resistant starch include cooked and cooled potatoes, green bananas, legumes, cashews, and raw oats.
We originally became interested in the subject after reading an article discussing resistant starch and its relationship to the digestive system.
As maca lovers, we were especially interested in resistant starch because we already knew maca contains starch.
What we did not know was how much of that starch was resistant starch.
After searching for published research on maca and resistant starch content without finding an answer, we sent samples of both our raw maca and gelatinized maca to Medallion Labs for nutritional analysis.
The results came back showing that neither type of maca contained enough resistant starch to be considered a significant source.
Both raw maca and gelatinized maca tested at less than 2% resistant starch.
| Maca Type | Resistant Starch Result |
|---|---|
| Raw Maca | Less than 2% |
| Gelatinized Maca | Less than 2% |
The result was interesting because gelatinized maca undergoes a heat-and-water process that removes much of its starch, while raw maca retains its natural starch.
Despite that difference, neither product was a meaningful source of resistant starch in our testing.
Based on our test results, no.
The fact that maca was not a significant source of resistant starch was somewhat disappointing to us, but we wanted to publish the result anyway because we’ve noticed that quite a few people have been asking questions about maca and starch content.
There is no doubt that maca has a broad nutritional profile, but resistant starch does not appear to be a significant part of that profile.
Resistant starch and dietary fiber are related concepts, but they are not the same thing.
Maca does contain a meaningful amount of dietary fiber. According to our nutritional data, dried maca contains approximately 21 grams of fiber per 100 grams.
That means maca can contribute fiber to the diet even though our testing did not find significant amounts of resistant starch.
For a closer look at maca’s carbohydrates, protein, minerals, fiber, and other nutrients, see our Maca Nutrition Facts page.
Not every potentially beneficial nutrient associated with root vegetables is necessarily present in maca in meaningful amounts.
In this case, rather than making assumptions based on maca’s starch content, we had the products tested.
The result was clear: both our raw and gelatinized maca contained less than 2% resistant starch in the laboratory analysis.
We think it is important to share testing results even when they are not particularly exciting from a marketing perspective.
We originally hoped maca might turn out to be a meaningful source of resistant starch. The laboratory results showed otherwise.
Publishing that information gives customers a more accurate picture of what maca does — and does not — provide nutritionally.
That same approach guides our broader product testing and quality-control program.
So, does maca contain resistant starch?
Our independent laboratory testing found less than 2% resistant starch in both raw and gelatinized maca, meaning neither should be considered a significant source.
Maca still provides dietary fiber and a broad range of naturally occurring nutrients, but resistant starch does not appear to be one of its notable nutritional characteristics.
We hope you’ve found this information helpful. If you have any questions, please let us know.
Enjoy the day!
Our independent laboratory testing found less than 2% resistant starch in both raw and gelatinized maca. Based on those results, maca is not a significant source of resistant starch.
Our testing did not show a significant amount in either form. Both raw maca and gelatinized maca tested at less than 2% resistant starch.
Yes. Maca naturally contains starch. Raw maca retains its natural starch, while gelatinized maca undergoes processing that removes much of it.
Yes. Maca contains dietary fiber even though it is not a significant source of resistant starch. Our nutritional data shows approximately 21 grams of fiber per 100 grams of dried maca.
Most starch is broken down during digestion. Resistant starch is more difficult to digest in the small intestine and can pass into the large intestine, where it may be fermented by intestinal bacteria.
After a customer brought resistant starch to our attention, we searched for maca-specific research but could not find useful data. We therefore sent samples of our raw and gelatinized maca to an independent laboratory for analysis.
Explore maca’s nutritional profile or browse our complete selection of Peruvian maca products.
