Is Now Maca Gelatinized? A Comparison of Maca Processing

November 15, 2025 •

4 min read

While traditionally cooked for millennia in the Andes, modern consumers have access to both raw and gelatinized maca products. Is NOW maca gelatinized? NOW brand offers both raw and gelatinized maca, with product labels clearly indicating the processing method. This differentiation is crucial for anyone with a sensitive stomach or seeking higher nutrient concentration.

Quick Summary

Both raw and gelatinized maca are available from brands like NOW, each with distinct benefits and drawbacks. Gelatinized maca is pre-cooked to remove starch, making it easier to digest but potentially destroying some heat-sensitive nutrients. Raw maca retains all its original enzymes and nutrients, but may cause digestive upset in some individuals.

Key Points

Gelatinized isn't animal gelatin: It refers to a vegan, vegetarian process using heat and pressure to remove starch, not a gelling agent from animals.
NOW offers both types: Brands like NOW clearly label whether their maca product is raw or gelatinized, so check the packaging.
Digestibility is key: Gelatinized maca is easier to digest because the tough starch molecules are broken down, preventing bloating and gas in sensitive individuals.
Nutrient profile differences: Gelatinization destroys some heat-sensitive nutrients like Vitamin C, but increases the concentration and bioavailability of others due to the removal of starch.
Raw maca carries risks: Uncooked raw maca can attract mold that produces toxic aflatoxins, making gelatinized maca a safer option when it comes to contamination.
Flavor is a factor: Gelatinized maca has a milder, sweeter flavor, while raw maca retains a more potent, earthy taste.

Understanding Gelatinized Maca

Gelatinized maca, despite its name, contains no actual gelatin and is 100% vegan. The term refers to a specific vegetarian process that uses heat and pressure to remove the tough, indigestible starch content from the maca root. This process mimics the traditional cooking methods used by Andean natives for centuries, making the maca powder much easier for the human body to absorb.

The Gelatinization Process

To create gelatinized maca, the dried maca roots are cooked and then pressurized, which breaks down the long starch molecules. The resulting material is then re-dried and milled into a fine powder that is more soluble in liquids and has a milder, caramel-like flavor compared to the earthy, sometimes bitter taste of raw maca.

Why choose Gelatinized?

For many people, the primary reason to choose gelatinized maca is for its superior digestibility. Raw maca, which can contain up to 70% carbohydrates, half of which is starch, can cause gas, bloating, and other intestinal distress in those with sensitive digestive systems. By removing the starch, the gelatinization process makes the powder gentle on the stomach and ensures better nutrient absorption.

The Case for Raw Maca

Raw maca, on the other hand, is simply sun-dried maca root that is milled into a powder without any heat treatment. This minimal processing preserves all of the plant's enzymes and nutrients, including heat-sensitive components like Vitamin C. For those without digestive issues, raw maca is often considered the most 'whole food' version of the supplement.

Potential Issues with Raw Maca

While rich in nutrients, raw maca presents several downsides. The high starch and fiber content can be difficult for some to digest, leading to discomfort. More importantly, raw maca has a higher moisture content, making it susceptible to mold growth and potentially dangerous aflatoxins if not handled and stored correctly. Cooking, as is done in the gelatinization process, kills this mold and sanitizes the product.

Comparison: Raw Maca vs. Gelatinized Maca


Feature	Raw Maca	Gelatinized Maca
Processing	Sun-dried and milled; no heat treatment.	Dried, boiled, and pressurized to remove starch.
Digestibility	Can cause digestive issues (gas, bloating) in sensitive individuals due to high starch content.	Easier to digest as indigestible starches are removed. Ideal for those with sensitive stomachs.
Nutrient Concentration	Less concentrated per gram due to starch content. Contains heat-sensitive enzymes and Vitamin C.	More concentrated per gram, as starch is removed. Heat-sensitive enzymes and Vitamin C are destroyed.
Flavor	Earthy and sometimes bitter.	Milder, sweeter, often with a caramel or nutty note.
Nutrient Absorption	Can be less bioavailable for some individuals due to starch inhibiting absorption.	Improved absorption of nutrients due to the removal of starches.
Safety	Higher risk of mold and aflatoxin contamination if not stored correctly.	Sanitized and safer due to the heat treatment process.

Choosing the Right Maca for Your Needs

Ultimately, the choice between raw and gelatinized maca depends on your individual needs and digestive sensitivity. If you have a robust digestive system and prioritize retaining every possible raw nutrient, then raw maca may be a good fit. However, for most people, particularly those prone to digestive upset or seeking maximum nutrient absorption, gelatinized maca is the safer and more effective choice.

Here is a simple guide to help you decide:

Choose gelatinized maca if: you have a sensitive stomach, prefer a milder taste, or want a more concentrated and easily absorbable product.
Choose raw maca if: you have excellent digestion and adhere to a strict raw food diet, and don't mind the stronger, earthier flavor.

The Role of Quality and Sourcing

Regardless of the processing method, the overall quality and sourcing of maca are paramount. Maca's potency is highly dependent on the soil quality and climate in which it is grown. Look for products sourced from the high altitudes of the Peruvian Andes, as this is the traditional and most mineral-rich growing region. reputable brands, like NOW, will often state their sourcing and processing methods clearly on their product labels. For more information on maca's origin, see Wikipedia.

Conclusion

While some brands, like NOW, offer both options, the question of "Is now maca gelatinized?" boils down to product labeling and consumer choice. Gelatinized maca undergoes a heating process that removes starches, resulting in a more digestible and concentrated powder. This process makes it the preferred option for those with sensitive digestion. Raw maca, with its minimal processing, preserves all original nutrients and enzymes but can be harder to digest for some. Always read the product label to confirm the processing type and choose the option that best suits your personal health and wellness goals.

Frequently Asked Questions

No, the term "gelatinized" refers to a vegetarian cooking process that breaks down the starch in the maca root using heat and pressure, similar to how starches are used to thicken sauces. No animal products are involved.

You can determine if a NOW brand maca product is gelatinized by reading the product label carefully. The packaging or ingredient list will explicitly state whether the maca is "Raw" or "Gelatinized".

Gelatinized maca is better for sensitive stomachs because the heat processing removes the majority of the starchy fiber, which is difficult for some people to digest and can cause gas and bloating.

The gelatinization process removes some heat-sensitive nutrients and enzymes, like Vitamin C. However, it also concentrates other active compounds and makes the remaining nutrients more bioavailable, so the overall effect isn't necessarily less potent.

Raw maca is at a higher risk of mold growth and contamination with toxic aflatoxins due to its moisture content. The heating process used to create gelatinized maca effectively kills any potential mold, making it a safer option.

Yes, gelatinized maca has a milder, sweeter, and sometimes caramel-like flavor, as the heat and pressure remove the bitter-tasting enzymes and starches found in raw maca.

Gelatinized maca is actually closer to the traditional preparations consumed by indigenous Andean populations, who would cook the root to make it edible, rather than consuming it raw.