Protein, the basic building material of the human body, is also is what gluten is made of, whether the gluten was derived from wheat, rice, rye or corn. Gluten is roughly 80 percent protein — 1 ounce contains 21 grams. It’s composed of two protein types on the molecular level, singular “gliadin” or multi-faceted “glutenin,” each responsible for gluten’s rubbery effect on flours. This makes gluten preferable as a baking ingredient. It holds other ingredients together without having them crumble and thickens soup broths considerably. Raw gluten, obtained by washing away starches in the source, contains roughly 104 calories per 1 ounce serving.
Fat aids the body in digestion and provides a feeling of satiety, among other things. One 28 gram serving of gluten in food consumed contributes a nominal amount of fat, only 1 gram of an equal mix of heart-healthy mono- and polyunsaturated fats. Gluten contains no saturated fat or trans-fats, the kind linked to heart disease. The gram of fat constitutes only 1 percent of your Recommended Daily Allowance.
Gluten by itself has a moderate carbohydrate content. A simple 28 gram serving has only 4 grams of carbohydrate, the body’s primary source of energy. This small amount of carbs constitutes as only 1 percent of your RDA, and the carb content isn’t based on natural sugars. A serving of gluten contains no processed sugar.
VITAMINS AND MINERALS
Gluten is high in the trace mineral selenium, and 28 grams of gluten gives you 8 percent of your RDA. Gluten contains iron, which contributes to heart and blood health and aids in metabolic processes. There’s as much as 8 percent in one 28 gram serving. Calcium contributes to bone density and dental health among other things; 4 percent of this nutrient can be found in one serving.