High levels of fiber, calcium, potassium and easily absorbable iron, along with complex carbohydrates (slowly digestible starch) mean that teff consumption confers a low glycemic index, rendering it appropriate for diabetics, weight loss diets, and athletes looking for added training resistance.

Teff is naturally gluten-free, which makes it an appealing food source for people with celiac disease or gluten intolerance.

Along with other alternative grains such as millet, sorghum and quinoa, teff is fast becoming a staple food for people who want to enjoy a health-conscious diet, due to its exceptional nutritional values. Teff grain has a delicate, slightly sweet, somewhat nutty taste. The darker the variety, the more accentuated the flavor. Raw grains can be added to recipes that call for pine nuts, peanuts, etc., and as a thickener in soups, stews and casseroles. In vegetarian dishes, cooked grains can be used with other ingredients such as beans or tofu patties in a variety of preparations. Teff flakes can also be prepared as a hot porridge for a hearty breakfast, served with honey or sliced fresh fruit. In other recipes such as cookies, cakes, pie crusts and pancakes, teff can replace ordinary wheat flour with excellent results.