490 kcal per 100 grams of oil gluten. The nutritional composition of gluten, especially the protein content, is higher than that of lean pork, chicken, eggs and most soy products, which is high protein, low fat, low sugar and low calorie food.

It also contains calcium, iron, phosphorus, potassium and other trace elements. Among them are 23.5 grams of protein; 0.1 grams of fat; 12.3 grams of carbohydrates; 0.9 grams of dietary fiber; 0.1 mg of thiamin; 0.07 mg of riboflavin; 1.1 mg of niacin; 0.65 mg of vitamin E; 76 mg of calcium and so on.

Introduction

Gluten is a colloidal mixture of proteins unique to wheat flour, consisting of wheat gum proteins and wheat gluten proteins. The flour is added to the appropriate amount of water, a little salt, stirred well on the strength, the formation of dough, and then later with water repeatedly scrubbing, the dough in the live flour and other impurities all washed away, the rest is gluten.

The oil gluten is balled up by hand and put into a hot frying pan and deep-fried until golden brown; the washed gluten is put into a pot of boiling water and boiled for 80 minutes until it is cooked, that is, "water gluten".

According to historical records, gluten was first created in China during the Northern and Southern Dynasties, is the garden of the vegetarian garden of the wonders, especially with gluten as the main ingredient of the vegetarian imitation meat dishes, known as the Chinese cuisine, has always been loved by the people. To the yuan dynasty has been mass production of gluten, in the Ming dynasty Fang Yizhi's "physical knowledge" on the detailed description of the method of washing gluten. Gluten dishes increased in the Qing Dynasty, the pattern is constantly being renovated.