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.
|NUTRITION DECLARATION PER||100g|
|Energy||1457 kJ / 348 kcal|
|of which Saturated||0,0g|
|of which Sugars||1,6g|