Special Edition: Super grains!
Teff
It is estimated that teff is the principal source of nutrition for more than two-thirds of Ethiopians, who use it to make the ubiquitous spongy injera flatbread, according to the Whole Grains Council. It's also widely consumed in neighboring Eritrea and other African countries. Teff grains are just 1/150 the size of wheat kernels. A nutritious and easy-to-grow type of millet is largely unknown outside of Ethiopia, India and Australia. Today it is getting more attention for its sweet, molasses-like flavor and its versatility as a gluten-free grain. Because the kernel is too small to mill easily, it’s always eaten in its whole form. Teff leads all grains by a wide margin in calcium content, and is also an excellent source of vitamin C, a nutrient not commonly found in grains. It’s also high in resistant starch, a dietary fiber that can benefit blood-sugar management, weight control and colon health