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High-protein plant-based meat alternative
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Fried Seitan has 185 calories. It contains 10.2 g of carbs, 24.5 g of protein, 5.4 g of fat and 1.1 g of fiber. Its 24 µg of Selenium covers 44% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
185
KCAL / 100G
Carbs
10.2g
· 4% DV
Protein
24.5g
· 49% DV
Fat
5.4g
· 7% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 22% · Protein 52% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 185 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 0.75 g | 4% |
| Trans fat | 0 g | |
| Sodium | 410 mg | 18% |
| Total carbohydrate | 10.2 g | 4% |
| Fiber | 1.1 g | 4% |
| Protein | 24.5 g | 49% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 185 kcal |
| 1 piece (small) | 45 g | 83 kcal |
| 1 piece (medium) | 75 g | 139 kcal |
| 100 g | 100 g | 185 kcal |
| 1 cup (shredded) | 110 g | 204 kcal |
| 1 piece (large) | 120 g | 222 kcal |
| 1 cup (diced) | 140 g | 259 kcal |
| 1 serving (large) | 150 g | 278 kcal |
| 1 serving (extra large) | 200 g | 370 kcal |
Calculated from 185 calories per 100 g.
Fried seitan is made from seitan, a chewy food whose main ingredient is wheat gluten, then cooked in oil. Seasonings, sauces, and coatings vary by recipe, so the finished dish can range from simply browned slices to heavily seasoned pieces.
Usually, yes: seitan is generally cooked before it is fried. If you are using homemade seitan, simmer or steam it first, then slice and brown it; frying raw seitan dough alone will not give it the usual firm, chewy texture.
Season fried seitan before or during cooking because plain seitan has a mild flavor. A marinade with soy sauce, garlic, ginger, or spices adds flavor; pat the pieces fairly dry before frying so excess liquid does not stop them browning.
Yes, you can pan-fry fried seitan in a thin layer of oil instead of deep-frying it. Turn the pieces until browned on several sides, or use an air fryer; a light coating of oil helps the outside crisp.
Fried seitan can turn rubbery when it is overworked during preparation or cooked for too long. Slice it evenly and brown it just until heated through and crisp; gentle handling helps preserve a tender, chewy bite.
Fried seitan is made from wheat gluten and has a dense, chewy texture, while fried tofu is made from soybeans and is generally softer or more custard-like inside. They absorb sauces differently, so they are not always interchangeable in a recipe.
Fried seitan pairs well with bold sauces such as barbecue, sweet chili, garlic-soy, or a peppery gravy. Toss it with sauce just before serving if you want to keep its browned coating from becoming soggy.
Yes, fried seitan works in meal prep for bowls, wraps, or salads. Store it separately from wet sauces and vegetables to protect its texture, then reheat it in a skillet or oven before assembling the meal.
Fried seitan can be frozen, although thawing may soften its crisp exterior. Cool the pieces first, freeze them in a sealed container, and reheat them in a hot oven or skillet rather than serving them straight from thawing.
No, wheat gluten is not considered a complete protein because it is low in some essential amino acids, particularly lysine. Eating fried seitan alongside beans, lentils, or another varied protein source can help round out meals over the day.
Vitamins
Vitamin E
1.05mg · 7% DV
B3
1.1mg · 7% DV
B1
0.08mg · 7% DV
B2
0.08mg · 6% DV
Minerals
Selenium
24µg · 44% DV
Manganese
0.52mg · 23% DV
Copper
0.19mg · 21% DV
Phosphorus
145mg · 21% DV
Sodium
410mg · 18% DV
Potassium ⭐
170mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 185 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fried Seitan is seitan—made from wheat gluten—cooked in oil until browned. Seitan is associated with Buddhist vegetarian cooking in East Asia and is now widely used as a plant-based meat alternative.
Its chewy, savoury texture takes on marinades readily. Depending on the dish, it can be served in a stir-fry, curry, sandwich or grain bowl; in Turkey, it also works well in a wrap or alongside rice and salad. It is high in protein, with 24.5 g per 100 g. For a lighter meal, pan-fry it with little oil and pair it with plenty of vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.75g
MONOUNSATURATED
2.35g
POLYUNSATURATED
1.65g
Omega 6:3 ratio 38.8:1
Above the ideal 4:1 (38.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.