Seitan is a plant protein sourced that is low in calories, low in carbohydrates, low in fat, contains zero cholesterol, and is high in protein – as it is made from wheat gluten. Beyond its relatively high protein content, seitan can be the dietary source for other nutrients, including iron, selenium, phosphorus, and calcium. Seitan is also low in carbohydrates and fats, which makes it ideal for people who are dieting for weight loss or weight management.
According to Kerith Duncanson, a senior research fellow at the School of Medicine and Public Health at the University of Newcastle, a portion of no bigger than the size of the palm of a person’s hand contains approximately 75 grams of protein. This means that seitan contains about three times as much protein as beef or lamb. Hunter adds that a portion no bigger than the size of the palm of a person’s hand contains 75 grams of protein.
In addition, plant proteins including seitan have not been associated with increased risks of heart disease. which is the leading cause of death in the United States, according to the CDC. Seitan and other plant proteins are therefore healthy alternative to animal meats.
Make It Yourself
Although it’s convenient to make seitan at home, many people prefer to buy it pre-made from stores and restaurants to save time. However, store-bought seitan can come with extra sodium, flavoring, preservatives, or oils. The best way to avoid subtracting from the nutritional quality of your seitan is to make it yourself. Making your seitan yourself not only safeguards you against undesirable additives, but it also allows you to better customize the meal to your liking.
To make seitan, one simply needs to knead wheat flour with water until sticky, stretchy strings develop. Once the dough is rinsed, its starch falls away, leaving the gluten protein core, which can then be shaped, seasoned and cooked. Plant-based eaters, vegans and vegetarians commonly use seitan as a substitute for animal meat foods because seitan has a stringy, chewy texture that resembles animal flesh.
People with gluten allergies or celiac disease should not ingest seitan. Celiac disease is an immune condition in which those who have it experience an increase in inflammation as a direct result of gluten consumption. For those who do not have celiac disease, gluten has no demonstrable adverse health effects associated with it.