TEFF FLOUR,South Africa price supplier

Teff flour and grain white and brown

 

we have 100% Teff in bags of 20,25 ,50,100 ,1000 kilo

 

Health Benefits of Teff

Teff leads all the grains – by a wide margin – in its calcium content,

with a cup of cooked teff offering 123 mg, about the same amount of

calcium as in a half-cup of cooked spinach. It’s 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

it’s 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. It’s estimated that 20-40% 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 teff’s bran and germ make up a large percentage of the tiny grain,

and it’s too small to process, teff is always eaten in its whole form.

It’s been estimated that Ethiopians get about two-thirds of their dietary

protein from teff. Many of Ethiopia’s famed long-distance runners

attribute their energy and health to teff.

 

Cooking 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. It’s 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.

 

 

Teff is an ancient and intriguing grain, tiny in size yet packed with

nutrition. It is simple to prepare and similar to millet or quinoa in

cooking. Teff is a great addition to your diet for nutrition, taste, and

variety.

Teff is native to Ethiopia where it accounts for one quarter of the total

cereal production. Not a newcomer, it is believed that teff originated in

Ethiopia between 4000 BC and 1000 BC. Although it has been used in

Northeast Africa for centuries, teff only became known in other parts of

the world in the late 20th century when farmers began to cultivate it in

Australia and the Central United States.

A growing demand for teff has made it more readily available in North

America. It can usually be found in health food stores either in the grain

form or ground into flour.

There are a few different varieties of teff that vary in color from light

to dark. White teff has a chestnut-like flavor while darker varieties are

more earthy in flavor with a slight Hazelnut taste. Historically, white

teff has been the most popular (and least widely available) variety.

Perhaps due to its relative scarcity, historically white teff was regarded

as a status symbol. More common is red teff. Red teff is higher in iron

and has been rising in popularity in recent years.

 

 

Health Benefits of Teff:

Teff is packed with nutrition. It is higher in protein than wheat and has

a high concentration of a wide variety of nutrients, including calcium,

thiamin and iron. The iron from teff is easily absorbed by the body.

Since the grains are so small, the bulk of the grain is germ and brand. It

is very high in fiber and is thought to benefit people with diabetes as it

helps control blood sugar levels. Teff contains no gluten which makes it a

suitable grain for celiacs or people with wheat sensitivities. Due to its

nutritional content and energy enhancing properties, it has also gained

favor with athletes.

A cup of cooked teff contains 387 mg of calcium which is 40% of the U.S.

recommended daily allowance (USRDA).

Teff has twice as much iron as both wheat and barley.