We are always looking for ways to improve our diets and Superfood grain is what people are talking about. Teff is a superfood that is a species of the love grass grown in Ethiopia and Eritrea. It’s the new health craze to hit the shelves and is gaining momentum in the western countries.
While it might be a new health concept to some, it’s been a staple grain of Ethiopian and Eritrean cuisine. It can only grow in these countries due to the sensitive farming methods and fertile fields.
Teff grains are tiny, they’re packed with important nutrients, such as iron and magnesium. They are also one of the few grains that boast vitamin C, a nutrient vital for immune and bone health.
Teff is also gluten-free and can be used in porridge, soups, stews, and gluten-free baked goods.
Whole grain that is gluten-free flour grown In Ethiopia, teff flour is fermented with yeast that lives on the surface of the grain and used to make a traditional sourdough flatbread called injera.
How to add it to your diet?
You can use teff flour in place of wheat flour in numerous dishes, such as pancakes, cookies, cakes, muffins, and bread, as well as gluten-free egg noodles.
Here are Teff Nutritional facts
|Nutritional||Facts ( Per 3.5 ounces (100 grams)|
|Fiber||8 grams — 32% of the DV|
|Manganese||402% of the DV|
|Copper||90% of the DV|
|Vitamin C||98% of the DV|
|Magnesium||44% of the DV|
|Iron||42% of the DV|
|Phosphorus||34% of the DV|
|Zinc||33% of the DV|
Source: | HealthLine