Tongue, ox, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Offal

Tongue, ox, raw

Bos taurus
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total36.6 %
   Fat, total62.5 %
   Carbohydrate, total0.9 %
   Alcohol0 %
Refuse: 20%

Content per 100 grams
Energy741kJ
Protein, total16.2g
   total-N2.6g
Fat, total12.4g
   saturated fatty acids5.2g
   monounsaturated fatty acids5.6g
   polyunsaturated fatty acids0.6g
Carbohydrate, total0.4g
   carbohydrate, available0.4g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash0.8g
Moisture70.2g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.083mg
Vitamin B2, riboflavin0.335mg
Niacin equivalents6.74NE
   niacin4.24mg
   tryptophan2.5mg
Vitamin B60.125mg
Pantothenic Acid2mg
Biotin2μg
Folates19μg
Vitamin B124.9μg
Vitamin C2.7mg

Minerals
Sodium, Na80mg
Potassium, K290mg
Calcium, Ca7mg
Magnesium, Mg18mg
Phosphorus, P160mg
Iron, Fe2.5mg
Copper, Cu0.13mg
Zinc, Zn3.4mg
Iodine, I2.3μg
Manganese, Mn0.029mg
Chromium, Cr2μg
Selenium, Se2μg
Nickel, Ni0.5μg

Carbohydrates
All sugars, total0g
Starch0.4g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.409g
C 16:02.86g
C 18:01.84g
C 20:00g
C 22:00.102g
C 24:00g
C 14:10.102g
C 16:10.409g
C 18:1, n-95.01g
C 18:1, cis n-70g
C 20:1, n-110.102g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.511g
C 18:3, n-30.102g
C 18:4, n-30g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated5.21g
Sum monounsaturated5.62g
Sum polyunsaturated0.613g
Sum n-3 fatty acids0.102g
Sum n-6 fatty acids0.511g

Cholesterol
Cholesterol87mg

Amino acids
Isoleucin670mg
Leucine1300mg
Lysine1500mg
Methionine420mg
Cystine160mg
Phenylalanine670mg
Tyrosine540mg
Threonine750mg
Tryptophan150mg
Valine880mg
Arginine1100mg
Histidine420mg
Alanine700mg
Aspartic acid1500mg
Glutamic acid2400mg
Glycine960mg
Proline960mg
Serine700mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0323