Grains & Cereals High fibre High protein 🇬🇧 CoFID 2021
✦ Exceptional plant iron content ✦ High calcium and magnesium ✦ Good lysine in protein ✦ Gluten-free with resistant starch

Teff is the smallest grain in the world and the foundation of Ethiopian and Eritrean cuisine, used to ferment and bake injera. It is naturally gluten-free and nutritionally exceptional: very high in iron (one of the highest of any grain), excellent calcium, magnesium, zinc, and resistant starch. Its protein profile includes good lysine, unusual for a grain.

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Preparation note

Cook 1 part teff in 3 parts water for 15-20 minutes to a porridge-like consistency; or ferment into injera batter over 2-3 days. Teff's small size means it cooks quickly without soaking.

Sources: CoFID 2021

Macronutrients per 100g

1,536
kJ
Energy
13.3
g
Protein
73.1
g
Carbs
8.00
g
Fibre
2.40
g
Fat
1.50
g
Sugars

Vitamins & Minerals

Nutrient Per 100g % Daily Value* Level
Glutamic acid 3.99 g —
Aspartic acid 0.998 g —
Leucine 0.918 g —
Proline 0.732 g —
Valine 0.678 g —
Arginine 0.665 g —
Phenylalanine 0.652 g —
Serine 0.599 g —
Isoleucine 0.532 g —
Alanine 0.532 g —
Glycine 0.466 g —
Tyrosine 0.466 g —
Threonine 0.439 g —
Lysine 0.399 g —
Methionine 0.346 g —
Histidine 0.319 g —
Cysteine 0.239 g —
Tryptophan 0.160 g —

* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.

Primary data source for this entry: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021. All values are per 100g fresh weight unless stated. % Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011. Nutriofia is a research and information resource — nothing on this page constitutes medical advice. Page generated from Nutriofia database · Argarth Collective Ltd · Company No. 16864945.