Teff is the tiny grain from which Ethiopian injera bread is made. Teff is also popular in India and Australia, and it is now being grown in the United States, primarily in Idaho. Teff is so small that the bran and germ—the parts in most grains that contain most of the nutritional value—make up almost the entire grain. As a result, teff is exceptionally high in fiber. Teff also provides all eight essential amino acids, making it a complete protein. It is a gluten-free grain.
Teff is a good source of several minerals, including calcium, phosphorus, iron, copper, aluminum, barium, magnesium, boron, and zinc. The iron in teff is in a form that is relatively easy for the body to absorb (unlike many other plant-based iron sources). Teff also provides thiamine, and more lysine than either wheat or barley.Nutritional Facts
One-quarter cup of dry whole grain teff provides 160 calories, 33 g carbohydrate, 6 g protein, 1 g fat, 6 g dietary fiber, 10 mg sodium, 80 mg calcium, and 3.6 mg iron.