Although teff has been a staple of traditional Ethiopian cooking for thousands of years, this gluten-free grain is quickly climbing to super-grain status in our country. (Watch out, quinoa.)Teff is a gluten-free whole grain that, despite its size (about the size of a poppy seed), is mineral-rich and high in protein. In fact, the Whole Grains Council estimates that Ethiopians get about two-thirds of their dietary protein from teff. And long-distance runners from Ethiopia have credited their energy and health to the grain.One serving of dry teff (a quarter-cup) offers 7 grams of protein, 4 grams of dietary fiber, 25 percent of your daily recommended magnesium, 20 percent of your daily iron and 10 percent of your daily calcium, Vitamin B6 and zinc.
Read more-- http://www.washingtonpost.com/lifestyle/wellness/teff-ethiopias-nutritious-grain/2014/04/08/0954563e-b9ab-11e3-9a05-c739f29ccb08_story.html
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