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.