Calories of roasted gluten

Roasted gluten is a very common snack in our lives, and everyone must have eaten roasted gluten in many places. However, roasted gluten is a snack after all, and ordinary people don't know much about its ingredients. When they are greedy for food, the biggest worry is that it contains too high calories and eating too much will make them fat. So, how many calories are there in roasted gluten? Let’s take a look below.

Gluten is the protein in flour. Add appropriate amount of water and a little salt to the flour, stir well to form dough. Then rub it repeatedly with clean water to wash away all the starch and other impurities in the dough. What remains is gluten. Roasted gluten has a relatively high energy content and is not recommended for frequent consumption.

If it is roasted gluten, the calories will be higher. After all, roasted gluten sauce or various seasoning powders are added to the roasted gluten. So even though roasted gluten is delicious, you should eat it in moderation and avoid eating too much. For example, if you are a foodie who has to eat a few skewers every day, you will easily get fat! In addition, roasted gluten is grilled, which is not good for your health.

Will eating roasted gluten make you fat?

It won’t make you fat, but you can’t use it to lose weight if you eat too much, as that will result in uneven nutrition.

Gluten is a special protein food made by kneading flour in water and removing the starch. It can be divided into three types: water gluten, fried gluten and roasted gluten. After flour is made into gluten, its nutritional value is improved. The protein content in every 100 grams of oil gluten, roasted bran and water gluten are 29.0, 24.2 and 22.4 grams respectively, which is only lower than soybeans and significantly higher than cereals and pork, beef and mutton. However, the fat (except oily gluten) and carbohydrates are significantly lower than soybeans and other pasta. Although the content of inorganic salts such as calcium, phosphorus, and iron in gluten is lower than that in soybeans, it is higher than that in beef, mutton, pork and other cereal foods.

How to make roasted gluten

1. Add water to the high-gluten flour and knead it into a dough with a relatively smooth surface. Divide it into small doughs the size of eggs.

2. After kneading the dough into thin strips, clamp one end of the gluten between the chopsticks and wrap the gluten around the chopsticks until it is finished. Alternatively, knead the dough into thin strips, insert a long bamboo skewer or chopsticks, and cut into spirals.

3. Pour water into the pot, bring it to a boil and then put the dough in to cook. During the cooking process, stir constantly until all the dough floats to the surface, then take it out and soak it in cold water.

4. Place the bamboo sticks or chopsticks with the gluten on charcoal fire or in the oven to bake, sprinkle with chili powder, cumin powder and other condiments, bake until golden brown and then serve.