This paper focuses on the nutritional, socio-economic, and cultural values of Ethiopian indigenous crop, teff (Eragrostis tef). Teff is a prestigious cereal crop from which the Ethiopian staple food, injera is made. Two distinct teff varieties, kuncho and key-teff representing the white and red/brown varieties respectively, were analyzed for their nutrient compositions. The white varieties in general have higher market price, social and cultural values. The red varieties are considered to be more nutritious especially in rural areas. The nutrient composition of the two varieties in this study confirmed that key-teff (red variety) is superior to kuncho (white variety) in most minerals and essential amino acids. This crop has high socio-cultural values in Ethiopia but it is relatively low yielding. Ensuring sustainable production of teff requires improving its productivity, efficient domestic use, and promoting its international market values.