High Nutritional Value
Teff is high in protein with a great combination of eight essential amino acids needed for the body’s growth and repair. It has high amounts of calcium (1 cup of cooked teff offers about 1/2 cup of calcium found in cooked spinach), manganese, phosphorous, iron, copper, aluminum, barium, thiamin, and vitamin C (which is not normally found in grains). The iron from teff is easily absorbed and is also recommended for people with low blood iron levels.
Teff is a gluten-free grain so it can be a great alternative for those living with celiac disease, having gluten intolerance or choosing a gluten-free lifestyle.
Better Manage Blood Sugars
If you’re diabetic, you might want to consider adding teff to your diet to control blood sugar levels. Teff contains approximately 20 to 40 per cent resistant starches and has a relatively low glycemic index (GI) that can help diabetics better regulate their sugar levels.
It Will Make You Go
Teff is also great for helping you go. The fibre content in this tiny little grain can help you regulate your bowel movements and keep you feeling fuller longer.
Low In Sodium
Teff is also great for those seeking to lower their blood pressure and maintain a heart healthy diet. Unprocessed teff is a better alternative compared with pre-processed, cooked teff which often comes with preservatives or additives that are high in sodium. If you’re worried, always double check nutritional labels.
Low In Fat
Naturally, this grain is very low in saturated fat.
You Can Do A Lot With It
Part of eating a nutritionally adequate diet is being able to incorporate superfoods like teff into all of your meals. Teff is a versatile grain and can be eaten whole, steamed, boiled or baked. Today, teff is found in a variety of products like pancakes, breads, cereals, snack bars and many other foods. Traditionally, it is used to make Ethiopian injera (sourdough bread).
It Tastes Great
Looking very much like poppy seeds, teff has a nutty, grainy taste and texture that can add dimension to your recipes and cooking. Most Ethiopian platters are served on injera bread.