Amazing Graze 1.98

ALL ABOUT TEFF
Teff [Eragrostis teff] is the only fully-domesticated member of the genus Eragrostis (lovegrass). Its name is often assumed to be related to the word “lost” in Amharic – because of the tiny size (less than 1mm diameter – similar to a poppy seed) of its seeds. Teff is also grown on a limited basis for livestock forage in other parts of South Africa, Africa, India, Australia and South America. Farming Industries use Teff as Forage for their Horses, Game, Sheep and sometimes cattle.
This tiny size, in fact, makes teff ideally suited to semi-nomadic life in areas of Ethiopia and Eritrea where it has long thrived. A handful of teff is enough to sow a typical field, and it cooks quickly, using less fuel than other foods. Teff also thrives in both waterlogged soils and during droughts, making it a dependable staple wherever it’s grown. No matter what the weather, teff crops will likely survive, as they are also relatively free of plant diseases compared to other cereal crops.
Teff can grow where many other crops won’t thrive, and in fact can be produced from sea level to as high as 3000 meters of altitude, with maximum yield at about 1800-2100m high. This versatility could explain why teff is now being cultivated in areas as diverse as dry and mountainous Idaho and the low and wet Netherlands. Teff is also being grown in India, Australia and Canada.
Growing in the fields, teff appears purple, grey, red, or yellowish brown. Seeds range from dark reddish brown to yellowish brown to ivory.

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 and the Protein level is considered to be high.
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 considered to have an excellent amino acid composition, lysine levels higher than wheat or barley, and slightly less than rice or oats. Teff contains very little gluten. Teff is also higher in several minerals, particularly iron.
Teff is, however, high in resistant starch, a newly-discovered type of dietary fibre 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 flavour, 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. Every year Teff awareness and usages are increasing and more farmers are becoming aware of its properties and how teff can benefit their livestock.