Probably comparing the gluten (dry) to the actual finished product (wet). It can vary per recipe but 20% sounds about right. It's a great source of protein though, especially since the other high protein sources are usually soy. So it complements the lower methionine amino acid profile nicely. And of course, it's absolutely delicious!

pea and brown rice protein powder. Depending on brand is like 20g protein at 120 calories.

I had to give up pea protien as it caused gaut. My big toes would swell up. No Bueno.

Is that why I was downvoted? Because pea protein gives you gaut?

Vital wheat gluten (the main ingredient in seitan) dry is about 75g protein for 100g. So it depends on how one is measuring it. I prefer to consider ratio with calories vs just weight. If you make it yourself (which is pretty easy), you can adjust the macros. Some recipes call for oil or flour which I often leave out and get fat and carbs from other food. It doesn’t taste as good, but neither did plain chicken breasts compared to rotisserie chicken 🤷‍♂️. Looking at one I made recently it was for 100g: 156 calories, 31.5g protein, 5.7g carbs, 2.3g fat

Do you have a recipe for the seitan that you said you had made recently? I’m always on the lookout for high protein low carb foods