Teff is a tiny seed from a grass originating thousands of years ago in Ethiopia. It's commonly used there to make injera, a sourdough-risen flatbread with a slightly spongy texture similar to a crepe.
It has a mild, nutty flavour, and because it is so small it is ground whole to make a dark coloured flour rich in nutrients.
Teff is high in protein, and is considered to have an excellent amino acid composition, including all 8 essential amino acids for humans, and is higher in lysine than wheat or barley.
"Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 123mg, about the same amount of calcium as in a half-cup of cooked spinach. It’s also an excellent source of vitamin C—a nutrient not commonly found in grains—and also a good source of iron. Teff is high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches."

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