This grain has 370 kcal per 100 g dry. Used to make seitan and boost bread dough elasticity. At 75.2 g protein per 100 g, it rivals whey concentrate. Not suitable for people with celiac disease or wheat sensitivity.
How should I track Vital wheat gluten?
Vital wheat gluten is high in protein. The key to tracking Vital wheat gluten is knowing whether you are logging dry or cooked weight. Grains absorb 2–3 times their weight in water during cooking, so 80 g of dry rice becomes about 200 g cooked. Mixing up dry and cooked values can throw your calorie count off by 200–300%. A meta-analysis (Reynolds et al., Lancet 2019) linked higher whole grain intake to reduced mortality — but only accurate tracking captures the real intake. Weigh on a kitchen scale before cooking and use the matching nutrition values.