The nutritional components of gluten, especially the protein content, are higher than those of lean pork, chicken, eggs and most bean products. Gluten is a high-protein, low-fat, low-sugar and low-calorie food, and also contains many trace elements such as calcium, iron, phosphorus and potassium, which is a traditional food.

Gluten is a unique colloidal mixed protein in wheat flour, which is composed of wheat gum protein and wheat grain protein. Add a proper amount of water and a little salt to the flour, and stir well to form dough. Later, wash it repeatedly with clear water to wash away all the live flour and other impurities in the dough, leaving gluten.

Extended data:

Nutrients per100g of oil gluten:

Energy 490 kcal; Protein 26.9 grams; Fat 25. 1 g; 40.4 grams of carbohydrates; Dietary fiber1.3g; Thiamine 0.03 mg; Riboflavin 0.05 mg; Nicotinic acid 2.2 mg; Vitamin E7. 18 mg; 29 mg of calcium; 98 mg of phosphorus; 45 mg of potassium; Sodium 29.5 mg; Magnesium 40 mg; 2.5 mg of iron; Zinc 2.29 mg; Selenium 22.8 micrograms; 0.5 mg of copper; Manganese 1.28 mg.

Nutritional components of water gluten per100g:

Energy 14 1 kcal; Protein 23.5 grams; Fat 0. 1 g; Carbohydrate12.3g; 0.9 grams of dietary fiber; Thiamine 0. 1 mg; Riboflavin 0.07 mg; Nicotinic acid 1. 1 mg; Vitamin E0.65 mg; 76 mg of calcium; Phosphorus 133 mg; 69 mg of potassium; Sodium15mg; Magnesium 26 mg; 4.2 mg of iron; Zinc 1.76 mg; Selenium 1 μ g; Copper 0. 19 mg; Manganese 0.86 mg.

Baidu encyclopedia-gluten

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