Teff leads all the grains – by a wide margin – in its calcium content, with a cup of cooked teff offering 123 mg, 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.
It’s been estimated that Ethiopians get about two-thirds of their dietary protein from teff.
Many of Ethiopia’s famed long-distance runners attribute their energy and health to teff.
White or ivory teff has the mildest flavor, with darker varities having an earthier taste.
Those who have only tasted teff in injera assume it has a sour taste, but when it is not fermented (made into a sourdough), teff has a sweet and light flavor.
Source: The Whole Grains Council

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