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Health Benefits of Teff Teff leads all the grains by a wide margin in its calcium content, with a cup of cooked teff offering **3 mg, about the same amount of calcium as in a half-cup of cooked spinach. Its also an excellent source of vitamin C, a nutrient not commonly found in grains.
Teff was long believed to be high in iron, but more recent tests have shown that its iron content comes from soil mixed with the grain after its been threshed on the ground the grain itself is not unusually high in iron.
Teff is, however, high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood-sugar management, weight control, and colon health. Its estimated that ****0% of the carbohydrates in teff are resistant starches. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products.
Since teffs bran and germ make up a large percentage of the tiny grain, and its too small to process, teff is always eaten in its whole form. Its been estimated that Ethiopians get about two-thirds of their dietary protein from teff.  Many of Ethiopias famed long-distance runners attribute their energy and health to teff.

In Ethiopia, teff is usually ground into flour and fermented to make the spongy, sourdough bread known as injera. As anyone knows who has eaten at an Ethiopian restaurant anywhere in the world, injera is used as an edible serving plate. Food is piled on a large round of injera on a tray in the middle of the table and different foods are served directly onto the injera. The diners eat by tearing off bits of injera, and rolling the food inside.  Ethiopians also use teff to make porridge and for alcoholic beverages, including tella and katikala.
Today, teff is moving way beyond its traditional uses. Its an ingredient in pancakes, snacks, breads, cereals and many other products, especially those created for the gluten-free market. You can also buy teff wraps.
White or ivory teff has the mildest flavor, with darker varities having an earthier taste. Those who have only tasted teff in injera assume it has a sour taste, but when it is not fermented (made into a sourdough), teff has a sweet and light flavor.