1 serving (100 grams) contains 200 calories, 6.0 grams of protein, 1.0 grams of fat, and 42.0 grams of carbohydrates.
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Nutrition Information
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrates | 105 g | 38% | |
| Dietary Fiber | 5 g | 17% | |
| Sugars | 2.5 g | ||
| protein | 15 g | 30% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 50 mg | 3% | |
| Iron | 5 mg | 27% | |
| Potassium | 250 mg | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Ethiopian bread
Ethiopian bread, also known as injera, is a staple of Ethiopian cuisine. Made primarily from teff flour, a gluten-free grain native to Ethiopia, injera has a soft, spongy texture and a slightly tangy flavor due to its fermentation process. Teff is highly nutritious, rich in fiber, iron, calcium, and essential protein, making injera a healthful choice for many. Traditionally used as both food and a utensil, injera is served alongside stews and curries, adding absorbent layers to vibrant, flavorful dishes. While teff's nutrient density provides various health benefits, injera’s high carb content may not suit low-carb diets. Some recipes use additional flours like wheat or barley, which may contain gluten, depending on preparation. Easy to digest and naturally fermented, injera’s balance of complex carbohydrates, minerals, and proteins complements the wholesome flavors of Ethiopian culinary traditions.
