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Injera served in a typical Ethiopian dish Teff (small grains) and sorghum (large grains), ingredients for tella. Teff is a multipurpose crop which has a high importance for the Ethiopian diet and culture. [7] [9] In Ethiopia, teff provides two-thirds of the daily protein intake. [18] It is not only important for human nutrition, but also as ...
Teff facts: —Leads all grains in calcium content with a cup of cooked teff offering 123 mg of calcium. —Has a high content of resistant starch which can help blood sugar management, weight and ...
When teff is not available, injera is made by fermenting a variety of different grains, including barley, millet, and sorghum. [9] Teff, however, is the preferred grain for making injera, primarily because of its sensory attributes (color, smell, taste). [8] Teff flour is gluten-free.
Teff – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia. [4] Gesho – leaves and stem used to flavour tej (mead) and tella (beer) Niger seed – the seeds of this herb are crushed to make an edible oil.
Buckwheat. Despite its name, buckwheat doesn’t contain any wheat at all, making it a popular grain in gluten-free diets. While buckwheat groats, or kernels, contain a good amount of protein ...
Other cereals not included in the U.N.'s Food and Agriculture Organization statistics include wild rice, which is grown in small amounts in North America, and teff, an ancient grain that is a staple in Ethiopia. [92] Teff is grown in sub-Saharan Africa as a grass primarily for feeding horses. It is high in fiber and protein.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
This is an easily verified indicator for the fraction of the whole grain remains in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 grams (0.071 oz) ash or more per 100 grams (3.5 oz) dry flour ...
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