Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments

Table 1: Nutritional composition of Teff injera and Teff grain (red) per 100 g

Name of the component	Unit	Teff Injera	Teff grain
Water	g	76.02	8.82
Energy	kcal	88	367
Protein	g	3.48	2.38
Total Fat	g	0.83	2.37
^a Carbohydrate	g	18.31	73.13
Total dietary Fiber	g	2.7	8
Starch	g	NR	36.56
Minerals
Calcium	mg	13	180
Iron	mg	1.03	7.63
Magnesium	mg	64	184
Phosphorus	mg	89	429
Potassium	mg	152	427
Sodium	mg	229	12
Zinc	mg	0.85	3.63
Copper	mg	0.14	0.81
Manganese	mg	NR	9.24
Selenium	μg	1.5	4.4
Vitamins
Thiamin	mg	0.174	0.39
Riboflavin	mg	0.076	0.27
Niacin	mg	1.711	3.363
Pantothenic acid	mg	NR	0.942
Vitamin B6	mg	0.143	0.482
Total Folate	μg	29	NR
Lutein + zeaxanthin	μg	49	66
^bVitamin E	mg	0.08	0.08
Vitamin K	μg	1.7	1.9
Fatty acids
Total saturated Fatty acids	g	0.177	0.449
Total monounsaturated Fatty acids	g	0.272	0.589
Total polyunsaturated Fatty acids	g	0.236	1.071
Amino acids
Tryptophan	g	NR	0.139
Threonine	g	NR	0.51
Isoleucine	g	NR	0.501
Leucine	g	NR	1.068
Lysine	g	NR	0.376
Methionine	g	NR	0.428
Cystine	g	NR	0.236
Phenylalanine	g	NR	0.698
Tyrosine	g	NR	0.458
Valine	g	NR	0.686
Arginine	g	NR	0.517
Histidine	g	NR	0.301
Alanine	g	NR	0.747
Aspartic acid	g	NR	0.82
Glutamic acid	g	NR	3.349
Glycine	g	NR	0.477
Proline	g	NR	0.664
Serine	g	NR	0.622

ISSN: 2352-619X