The Benefits of Vital Wheat Gluten for Health and Nutrition

Monday, 4-Sep-2023 |

Vital Wheat Gluten for Health and Nutrition

Many people think that vital wheat gluten is unhealthy. However, this needs to be clarified. Vital wheat gluten is one of the most important wheat proteins. It offers impressive nutritional value that goes beyond just protein content. Its general profile makes it beneficial for the body.

What Is Vital Wheat Gluten?

What Is Vital Wheat Gluten

To produce vital wheat gluten, natural wheat is processed. The essential wheat obtained due to the processing is not a synthetic substance. The process involves soaking wheat grains in water to activate the gluten. This is followed by drying and grinding to create vital wheat gluten in powder form.

Vital wheat gluten is a product in many stores, especially in high-end supermarkets. You can consider checking at health food shops and specialty food stores when looking for it.

Note that gluten is a common ingredient in various Asian cuisines. It serves as a non-animal protein option. When processed into seitan, it takes on a firm, spongy texture and can be seasoned to mimic meat, such as beef, duck, or chicken.

The Benefits of Vital Wheat Gluten for Health and Nutrition

The benefits of vital wheat gluten for health and nutrition were relatively unknown for a very long time. However, there has been increased knowledge about the advantages of consuming it. Below is how the consumption of vital wheat gluten affects both health and nutrition:

1. Source of minerals

Source of minerals

Vital wheat gluten contains minerals. However, it is not a primary source of microminerals. Also called trace minerals, microminerals are essential in small quantities for proper bodily functions. Common microminerals include iron, zinc, copper, manganese, selenium, and iodine.

As much as vital wheat gluten contains some of these minerals, it provides a much lower concentration than other foods with a higher concentration. Foods like vegetables, whole grains, legumes, seeds, nuts, seafood, and lean meats are generally richer sources of microminerals.

To ensure adequate micromineral intake, it is crucial to maintain a varied and balanced diet that includes a wide range of nutrient-rich foods alongside vital wheat gluten. This diversity promotes your micronutrient intake and overall nutritional health.

2. Rich in protein

Vital wheat gluten is protein-rich and represents a concentrated form of wheat gluten. Wheat gluten is the primary protein in wheat. When wheat flour is mixed with water and kneaded to develop the gluten network, a sticky, elastic mass with starch is washed away. This gluten is then dried and ground to create vital wheat gluten.

The high protein content also makes vital wheat gluten a common food additive. It serves as a meat substitute in vegan and vegetarian diets, enhances the texture of baked goods, and features in plant-based protein products like seitan. This way, it provides a protein-rich meat alternative.

However, individuals with celiac disease or gluten sensitivity should avoid vital wheat gluten to prevent adverse reactions. When consumed in a balanced diet, it remains an essential source of protein for those who do not suffer from gluten-related issues.

3. Low in fat

Naturally, vital wheat gluten has a low fat content. During the extraction process of gluten from wheat, the fatty elements, like oil-rich parts of the grain and the germ, are typically removed. This results in vital wheat gluten containing minimal fat.

Furthermore, the low-fat nature of vital wheat gluten can be beneficial for individuals monitoring their fat intake or adhering to a low-fat diet. It offers a protein-rich option as an alternative to higher-fat protein sources such as dairy products and meats.

However, it is essential to note that while vital wheat gluten is low in fat, the overall fat content of a prepared dish or recipe may vary based on other ingredients and cooking methods. To manage the general fat content of the dish, it is recommended to consider all the components and different cooking techniques involved.

4. Unique structure

Vital wheat gluten has unique characteristics that play an essential role in shaping its nutritional benefits. Glutenin and gliadin are the two main proteins present in wheat. When wheat flour is mixed with water and kneaded, these proteins create gluten. This gluten forms a strong network, providing dough with its stretchiness and the ability to capture carbon dioxide generated by yeast during fermentation.

Additionally, intermolecular bonds between the gluten proteins give vital wheat gluten its unique structure. This is characterized by its ability to form a solid and cohesive mass. These proteins possess strands of repeating amino acid sequences that allow them to connect and create a web of intertwined protein chains.

Generally, vital wheat gluten has an elastic nature for the whole process. From this, it gets its stretching, pulling, and shaping abilities. This quality makes it an exceptional ingredient for making meat alternatives like seitan. It is also suited to improve the texture and structure of baked goods.

5. Meat substitute

With its high protein content, vital wheat gluten provides a plant-based alternative for reducing meat consumption. This protein-rich ingredient helps meet daily protein needs and contributes to muscle maintenance and repair.

Furthermore, adding vital wheat gluten to their diets can reduce the saturated fat and cholesterol intake typically associated with meat consumption. It supports heart health and can aid in weight management due to its lower calorie content than many meat products.

Generally, vital wheat gluten is a nutritious and sustainable option if you want to improve your health. It also helps to reduce your environmental footprint by embracing plant-based meat substitutes.


Vital wheat gluten is regarded as a good source of protein. With its properties, protein richness, low-fat content, and trace amounts of essential minerals, it has many health benefits. As a result, it has a wide range of applications in different baked goods. Unlike before, it is now widely recognized as a wholesome dietary component when appropriately consumed.