From an SBS piece: “Ms Radd said Teff is also nutritious and can be used for a variety of things.
‘It tends to be a bit higher in a trace element called Manganese, and Copper and it does have the nutrients that all the other whole grains have, which is protein, good carbohydrates and fibre and so on. But it also includes something called resistant starch.’
‘Now research on all whole grains has shown that fibre and resistant starch are incredibly important for our gut our bowel, because these components promote the growth of healthy bacteria which are known to be really important for our immunity. In fact they’re now saying that about 80 percent of our immunity in our body occurs at the gut level,’ she added.”
If you do go to an Ethiopian restaurant, which I highly recommend, make sure they have injera made with teff and not wheat. The place I go to has both, so make sure you ask.