The Fillet 200 gr Wheat Muscle is by definition the tenderest and most delicious part! Normally we are used eating meat.... at least until today! In fact, the real innovation in food terms, thanks to the increased intake of protein and fibre, the exclusion of cholesterol and GMOs, is called Muscle of Wheat. It is a food with strong protein properties: proteins are derived from wheat gluten, legumes and soya. The lipid source is mainly that of extra virgin olive oil, therefore of excellent quality. The absence of nitrites and nitrates (the preservation is made only by sodium chloride) and colouring agents increase their qualities according to the directives of the Italian diet. The caloric intake, around 140-150 kcal per 100 g, is therefore equivalent to a very thin slicing or horse meat. Organoleptic characteristics - The mixture of the ingredients with water gives rise to a "steak" of a slightly pinkish-yellow colour, with a taste similar to bread freshly removed from the oven with an aftertaste of spices, among which the chilli pepper stands out. Variants such as stew have a taste similar to that of the liver or mushrooms, while sliced meat enhances the flavour of spices. Comparison with seitan - The combination with seitan is due to the fact that both foods are predominantly protein, vegetable-based, low fat. Unlike wheat muscle, seitan is an amalgamation of wheat flour (or spelt and kamut), flavoured with soy sauce and kombu, algae belonging to the Laminaria (generally the Japanese species, Laminaria japonica, or English, Laminaria digitata). Seitan contains only four essential amino acids, while the calorie intake is slightly lower (100-120 kcal per 100 g) than wheat muscle. Unlike the latter, the protein supply is well known and amounts to about 18 g of protein per 100 g. Ingredients:Wheat gluten* 47%, legume flour* (lentils), soy flour*, water, sea salt.
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