Teff

Teff has been grown in Africa for centuries and thrives in Ethiopia and Eritrea. Teff is used to make different kinds of injera, a leavened flatbread eaten with most meals in Ethiopia. It is a staple of Ethiopia’s diet and accounts for about two thirds of its daily protein intake. Teff differs from other seeds in having a higher calcium content, as one cup of cooked Teff contains about the same amount of calcium as half a cup of cooked spinach or yogurt.

INGREDIENTS: TEFF FLOUR

May contain gluten, traces of milk, egg, lupine and soy.

 

TEFF FLOUR
NUTRITION DECLARATION PER 100g
Energy1457 kJ / 348 kcal
Fat1,6g
  of which Saturated0,0g
Carbohydrate64,5g
  of which Sugars1,6g
Protein11,7g
Fibres9,0
Salt0,01g