Teff
What is teff?
Teff ( Eragrostis tef ) is the smallest grain in the world and originates from Ethiopia, where it has formed the basis of traditional injera (flatbread) for thousands of years. It is gluten-free, nutritious, and exceptionally rich in minerals.
Nutritional value & function
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High in fiber (7–8 g per 100 g).
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Good source of vegetable protein (12–13%).
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Rich in iron , calcium, magnesium and zinc.
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Contains resistant starches , which digest slowly and cause blood sugar levels to rise less quickly.
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Naturally gluten-free and slightly nutty in flavour.
Research shows that teff:
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Helps stabilize blood sugar levels due to the high fiber and resistant starch content.
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Contributes to iron status : the high iron content makes teff interesting for people with an increased need (e.g. women, athletes).
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Intestinal flora supported : the fibres have a prebiotic effect and stimulate healthy bacteria.
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Gluten free safe is : clinically tested in celiac patients.
Why we use teff
Teff flour gives our mixes:
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A firm, whole-grain bite reminiscent of rye or spelt.
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Extra nutritional value with minerals and proteins.
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Stable energy , ideal for a high-fiber lifestyle.
Fun fact
Ethiopian athletes like Haile Gebrselassie often attribute their endurance to teff. The grain is so small that up to 150 seeds can fit into a single kernel of wheat.
Sources:
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