6 Health Benefits of Teff: Africa’s Very Own Super GrainNutrition Tips
Teff is a is a gluten-free Ethiopian grain that is traditionally ground into flour to make injera, a fermented flatbread. Teff is not only the world’s tiniest edible grain but it’s also one of the most nutritious. Don’t be fooled by its petiteness; this poppy seed sized powerhouse is packed full of essential minerals and protein necessary for good health.
Why should you eat Teff?
- High in plant protein: when it comes to plant-based protein teff kick butts. Although not a complete protein teff still ranks high in the protein rich grain list.
- Packed full of fibre: this means that teff can keep you full for longer, keep you regular and can help manage blood sugar levels and weight control.
- Supports bone health: teff contains good levels of calcium and manganese, both needed to maintain healthy bones.
- Naturally gluten-free: teff is ideal and totally safe for anyone with a gluten allergy or intolerance.
- Great source of iron: iron is important to make red blood cells that carry oxygen around the body. Having low iron levels can cause excessive tiredness, dizziness, weakness and lack of concentration. But good news…eating teff has been known to help with anaemia.
- Tastes great: it’s mildly nutty flavour makes teff perfect for sweet and savoury dishes.
Where do I buy and how do I prepare TEFF?
- Most good health food shops will stock teff flour. for teff grain try Bob’s Red Mill teff grain or Holland and Barrett.
- Teff flour it’s a great alternative to wheat when making cookies or pancakes. Used as a grain it tastes great when made into a porridge. Search “Teff” on Conscious Vegan website for delicious recipes!
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Baye, K. (2014) Teff: Nutrient Composition and Health Benefits . Available at: https://www.researchgate.net/publication/266316373_Teff_Nutrient_Composition_and_Health_Benefits (Accessed: 4 March 2017).
Ethiopians and the, all (2010) More about Ethiopian food: Teff — EthnoMed. Available at: https://ethnomed.org/clinical/nutrition/more-about-ethiopian-food-teff (Accessed: 4 March 2017).
Saturni, L., Ferretti, G. and Bacchetti, T. (2010) ‘The gluten-free diet: Safety and nutritional quality’, 2(1).