Seitan (say-TAHN) is made from gluten. Gluten is the name of the insoluble protein in wheat, probably most familiar as the stuff that makes bread dough elastic. Known as "wheat meat," seitan is a low fat, high protein, firm-textured meat substitute. It has been eaten in Asia, Russia and the Middle East for thousands of years.
Rich in nutrients - As a protein source, seitan contains about 31 grams of protein per 4 ounce serving (which means it has more plant protein per serving than tofu), provides a modest amount of B vitamins and iron and contains no saturated fat or cholesterol. Like grain foods in general, this protein is incomplete and needs to be complemented with other protein sources such as dairy or legumes.
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