Praised by many in the health and wellness world as the new quinoa, teff is a native crop to Southwestern Arabia and Northeastern Africa. Its comparisons to quinoa are not too far off, as they both look quite similar, with teff being more of a dark brown color, as opposed to quinoa’s white. It comes from the seeds of Ethiopian grass and it has a mildly nutty flavor. Ethiopians usually grind teff to make a flat bread, called injera. Teff is a versatile grain and can be eaten whole, steamed, boiled or baked, and it has been receiving more and more popularity and recognition as the demand for gluten free products has grown immensely over recent years. Teff is a great source of potassium, protein, magnesium, B vitamins, vitamin C, calcium and iron. Moreover, teff contains all 9 essential amino acids.
Teff is being switched in for quinoa and other gluten free products more and more because it contains more calcium than Quinoa, is high in protein and fiber, reduces inflammation and soothes the gastrointestinal tract. It also reduces the onset of anemia as it’s so high in iron, and its antioxidants help the body by staving off bacteria.
Teff has high amounts of calcium, manganese, phosphorous, iron, copper, aluminum, barium, thiamin, and vitamin C which is not normally found in grains. The iron from teff is easily absorbed by the body and is also recommended for people with low blood iron levels. Teff contains approximately 20 to 40 percent resistant starches and has a relatively low glycemic index (GI) that can help diabetics better regulate their sugar levels. The fiber content helps to regulate bowel movements and keep you feeling fuller for longer periods of time. Low in saturated fat, teff can lower blood pressure too.
A little on the pricey side, but teff may be worth it, especially if quinoa is getting to be repetitive or boring. Switching to teff may even be a better all around option.
Consult your primary care physician or chiropractor for any medical related advice.
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