Seitan-Based Protein

GI 15 · LowGL 1 / 100 g6/10

Low GI

15 GI

GL 1 per 100 g

Logi score 6/10
  • Bardzo wysoka zawartość białka
  • Umiarkowany poziom przetworzenia

Seitan-Based Protein has a glycemic index of 15, the same as plain Pure Wheat Gluten Seitan (15).

Updated Mar 28, 2026 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error

Forms of Pure Wheat Gluten Seitan

Logi · Manage Insulin Resistance

Lower your blood sugar through smarter food choices

Seitan-Based Protein is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.

Continue on web
Logi app, food index screen

Nutrition Facts (per 100g)

143
Calories
5.2 g
Carbs
25 g
Protein
1.9 g
Fat
per 100g
Calories143 kcal
Carbohydrates5.2 g
Sugars (Total)0.2 g
Natural0.2 g
Added0 g
Fiber0.6 g
Soluble0.2 g
Insoluble0.4 g
Protein25 g
Fat1.9 g
Saturated0.4 g
Unsaturated1.5 g
Sodium370 mg

Processing Level

65%
Highly Processed
Why this score?
  • Bardzo wysoka zawartość białka
  • Niska zawartość tłuszczu i cukru
  • Umiarkowany poziom przetworzenia
  • Niska zawartość błonnika
  • Wysoka zawartość glutenu

Allergens

Contains: gluten

Low-GI recipes on Logi Food Coach

Frequently Asked Questions

What is the glycemic index of Seitan-Based Protein?

Seitan-Based Protein has a glycemic index of 15 (Low) and a glycemic load of 1 per 100 g.

Is Seitan-Based Protein good for people with insulin resistance?

Seitan-Based Protein has a low glycemic index (15), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.

Which form of Pure Wheat Gluten Seitan has the lowest glycemic load?

Seitan-Based Protein has the lowest glycemic load of all forms of Pure Wheat Gluten Seitan in this database (1 per 100 g).

Check Seitan-Based Protein in the Logi app, with your portion.

Food diary cheat sheet

Free PDF — 3 pages

Your Weekly Food Journal

Track meals, glycemic load & mood. Spot patterns in 3 weeks.

No spam. Unsubscribe anytime.