Qi vs Maca

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In traditional Chinese culture, qi or ch'i ( CHEE simplified Chinese: 气; traditional Chinese: 氣; pinyin: qì qì) is believed to be a vital force forming part of any living entity. Qi translates as "air" and figuratively as "material energy", "life force", or "energy flow". Qi is the central underlying principle in Chinese traditional medicine and in Chinese martial arts.

The practice of cultivating and balancing qi is called qigong. Believers of qi describe it as a vital force, the flow of which must be unimpeded for health. Qi is a pseudoscientific, unverified concept, which has never been directly observed, and is unrelated to the concept of energy used in science (vital energy itself being an abandoned scientific notion).

Source: Wikipedia

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Lepidium meyenii, known as maca or Peruvian ginseng, is an edible herbaceous biennial plant of the family Brassicaceae that is native to South America in the high Andes mountains of Peru. It was found exclusively at the Meseta de Bombón plateau close to Lake Junin in the late 1980s. It is grown for its fleshy hypocotyl that is fused with a taproot, which is typically dried, but may also be freshly cooked as a root vegetable.

If it is dried, it may be further processed into a flour for baking or as a dietary supplement. It also has uses in traditional medicine. As a cash crop, it is primarily exported as a powder that may be raw, or processed further by the supplement industry: gelatinized or made into an extract. Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.

Source: Wikipedia