Table 1.
Nutritional composition of teff in comparison with durum wheat and quinoa. Values refer to 100 g of uncooked product.
| Component | Teff | Durum Wheat | Quinoa | References |
|---|---|---|---|---|
| Starch (%) | 70.6–73 | 71 | 58.1–64.2 | [30,32,42,43,47,48,54] |
| Proteins (%) | 8.7–11 | 15.4 | 16.3 | [30,32,42,43,47,48,53,54] |
| Essential amino acids (g/16 g N) | [30,32,42,53,54] | |||
| Lysine | 3.7 | 2.1 | 6 | |
| Isoleucine | 4.1 | 3.6 | 4.9 | |
| Leucine | 8.5 | 7.0 | 6.6 | |
| Valine | 5.4 | 4.1 | 4.5 | |
| Phenylalanine | 5.7 | 4.8 | 6.9 | |
| Hystidine | 3.2 | 2.1 | 3.2 | |
| Methionine | 4.1 | 1.4 | 5.3 | |
| Threonine | 4.3 | 2.7 | 3.7 | |
| Tryptophan | 1.3 | 1.1 | 0.9 | |
| Fats (%) | 2–2.4 | 2–2.5 | 4–7.6 | [30,32,42,43,48,53,54] |
| Fatty acids (%) | [30,32,47,53] | |||
| Linoleic acid (LA) | 35.8 | 55 | 47.3 | |
| α -linolenic (ALA) | 7.1 | 7.9 | 4.4 | |
| LA:ALA | 5.3 | 6.9 | 10.9 | |
| Total dietary fibre (%) | 8 | 9.5 | 7 | [30,32,48,53] |
| Insoluble dietary fibre (%) | 3 | 2 | 2–2.2 | [30,43,54] |
| Energy (kcal) | 345–367 | 339 | 313–368 | [30,32,42,43,48,54] |