Teff (the name means "lost", because if you drop it on the ground you won't find it.) is another one of the ancient grains of the world finding a resurgence in the modern diet. It originated in Ethiopia as a foraged wild grass and was eventually cultivated by the highland Ethiopians. Seeds of teff have been found in a brick of the Dassur Egyptian pyramid built in 359 BC Today teff straw is still used to make adobe in Ethiopia and it is cultivated for its hay in Kenya and Australia. In the US, teff crops are being grown in Idaho.

Ounce for ounce, teff, the smallest grain in the world, supplies more fibre rich bran and nutritious germ than any other grain! It also packs a high mineral content that boasts 17 times the calcium of whole wheat or barley. It takes 150 grains of teff to weigh as much as one grain of wheat which accounts for its high nutritional value - its about twice the size of the period at the end of this sentence. In any grain the nutrients are concentrated in the germ and bran. With teff the germ and bran make up the bulk of the grain and because it is too small to hull, its nutrients are abundant and stay intact.

Teff's history traces back to thousands of years ago as a witness to ancient civilizations of Abyssinia, even further, as a reliable support to our ancestors, survival. Attracted to its delicious taste, gluten-free physiology, and nutritional power more audiences are committing to teff, like professional athletes and special diet individuals. Given this popularity and teff's versatility, endurance, and delicious taste, this grain is sure to thrive in the coming years, catalyzing our health.

 

Nutritional Information for Teff (Teff, T'ef) Whole Grain Serving Size Serving Per Container Calories Calories from Fat Total Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Ingredients   1/4 cup (45g.) 15.00 160.00 5.00 1.00g 0.00g 0.00g 0.00mg 10.00mg 33.00g 6.00g 0.00g 6.00g whole grain teff