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Teff

  • Writer: Shonice Pooniwala
    Shonice Pooniwala
  • Nov 14, 2025
  • 1 min read

One of my favorite reasons of studying food and nutrition is that there is always something new to be discovered, a stone to be turned. Food also brings us back to culture. Today’s food spotlight goes to the oh so powerful underdog teff.


I first found out about Teff on a trip to South Africa. I had this delicious and common food called injera. Teff is a naturally gluten free grain that comes in white, red and mixed states. It is native to Ethiopia and Eritrea. Teff is used to make injera a common food in Ethiopia and Eritrea. You can think of injera as a savory spongey pancake. Today people are also using teff to make pasta.


One of the magical aspects about Teff is definitely its nutritional profile. It has essential amino acids, vitamins, minerals including (P, K, Mg, Ca, Fe, Mn, and Zn, and essential fatty acids, all while having a low glycemic index. Red Teff is especially rich in iron. Because of its nutritional power Teff is very good for prevention and management of diabetes.





 
 
 

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