1 serving (350 grams) contains 600 calories, 20.0 grams of protein, 15.0 grams of fat, and 90.0 grams of carbohydrates.
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Nutrition Information
Calories |
405.4 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 12% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 20.3 mg | 6% | |
| Sodium | 540.5 mg | 23% | |
| Total Carbohydrates | 60.8 g | 22% | |
| Dietary Fiber | 6.8 g | 24% | |
| Sugars | 3.4 g | ||
| protein | 13.5 g | 27% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 101.4 mg | 7% | |
| Iron | 3.4 mg | 18% | |
| Potassium | 473.0 mg | 10% | |
* 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 food
Ethiopian food is a vibrant and flavorful cuisine that draws on the rich cultural traditions of Ethiopia. Central to Ethiopian meals is injera, a sourdough flatbread made from teff, a gluten-free grain rich in fiber, iron, and protein. Injera serves as both a plate and utensil, used to scoop up a variety of stews and dishes known as "wot." These stews often feature lentils, chickpeas, vegetables, and slow-cooked meats infused with aromatic spices like berbere, a blend of chili peppers, garlic, ginger, and warming spices. Ethiopian cuisine is largely plant-based, making it an excellent choice for a heart-healthy diet, though dishes can sometimes include high levels of sodium from spice blends. Traditional cooking methods preserve nutrients, while the absence of processed ingredients adds to its health appeal. The communal dining style emphasizes nourishment, sharing, and connection, making it as wholesome for the soul as it is for the body.
