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Seitan-Wheat protein 150g
CHF3.90
Seitan is a surprising food originating in Asia and made from wheat flour, earning it the nickname ‘wheat meat’. Widely used in Asian cuisine, it is becoming increasingly popular in the West. Seitan offers a multitude of culinary possibilities to those who know how to use it. From a nutritional point of view, seitan is an interesting substitute for meat and fish because of its high protein and essential micronutrient content.
A low-fat meat substitute:
Seitan is low in fat, making it an interesting meat substitute. It contains very little fibre, most of which is lost during the kneading process.
Rich in minerals:
Seitan is also rich in minerals, which it absorbs during cooking. In particular, it contains calcium, magnesium and phosphorus. It also contains iron.
A word from a nutritionist:
Seitan is certainly a food to include in your diet from time to time to increase variety, for vegetarians or if you simply want to reduce your consumption of animal proteins. Be careful, however, to make the right combinations to ensure that the essential amino acids complement each other.
Quantity
Description
With less than 140 kcal per 100g, seitan has a moderate energy density, especially compared with most red meats. With over 20% vegetable protein, it actively contributes to the maintenance and development of the body's various tissues: muscles, bones, etc. Its low saturated fat content is also an advantage for cardiovascular health, especially if it is eaten at the expense of red meat and charcuterie.
In terms of micronutrients, seitan is a very good source of calcium, iron, phosphorus and magnesium. This richness makes it a relatively complete food that has its place in a diversified, balanced diet.
Although seitan is mainly made up of wheat proteins (gluten), these proteins are incomplete because cereal proteins do not contain all the essential amino acids. Proteins are made up of 20 amino acids. Of these, nine are essential because our body cannot manufacture them. They must therefore be consumed. Animal proteins and soya are complete proteins, whereas vegetable proteins are incomplete.