Gluten is classified as a carbohydrate as well as a protein. Gluten contains proteins, fats, carbohydrates, and has a thirst-quenching effect. The protein content of gluten is higher than that of lean meat, chicken and most soy products, which is high protein, low fat, low sugar and low calorie food, and also contains calcium, iron, phosphorus, potassium and many other trace elements.

Nutrition of gluten

Gluten is a unique colloidal mixture of proteins in wheat flour, which is made up of wheat gluten proteins, and wheat gluten proteins. We can add the right amount of water to the flour, as well as salt, mix well and then knead into a dough, with water repeatedly scrubbing, the live flour and other impurities all washed away, the rest is gluten. If the gluten is oil gluten, use your hands to form a ball, put it in a hot frying pan and fry it until golden brown, then fish it out. Put the washed gluten in boiling water and cook for 80 minutes to make water gluten.