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

Tongue, calf, raw

Bos taurus
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total37.5 %
   Fat, total60.5 %
   Carbohydrate, total2 %
   Alcohol0 %
Refuse: 20%

Content per 100 grams
Energy754kJ
Protein, total16.9g
   total-N2.7g
Fat, total12.2g
   saturated fatty acids5.1g
   monounsaturated fatty acids5.5g
   polyunsaturated fatty acids0.6g
Carbohydrate, total0.9g
   carbohydrate, available0.9g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash0.9g
Moisture69.2g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin K0μg
Vitamin B1, thiamin0.083mg
Vitamin B2, riboflavin0.28mg
Niacin equivalents6.17NE
   niacin3mg
   tryptophan3.17mg
Vitamin B60.125mg
Pantothenic Acid2mg
Biotin3.3μg
Folates19μg
Vitamin B124μg
Vitamin C2.7mg

Minerals
Sodium, Na93mg
Potassium, K241mg
Calcium, Ca4.39mg
Magnesium, Mg17mg
Phosphorus, P173mg
Iron, Fe2.3mg
Copper, Cu0.155mg
Zinc, Zn3.4mg
Iodine, I2.3μg
Manganese, Mn0.029mg
Chromium, Cr2μg
Selenium, Se2μg
Nickel, Ni1μg

Carbohydrates
All sugars, total0g
Starch0.9g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.4g
C 16:02.8g
C 18:01.8g
C 20:00g
C 22:00.1g
C 24:00g
C 14:10.1g
C 16:10.4g
C 18:1, n-94.89g
C 18:1, cis n-70g
C 20:1, n-110.1g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.499g
C 18:3, n-30.1g
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 saturated5.1g
Sum monounsaturated5.49g
Sum polyunsaturated0.599g
Sum n-3 fatty acids0.1g
Sum n-6 fatty acids0.499g

Cholesterol
Cholesterol62mg

Amino acids
Isoleucin680mg
Leucine1100mg
Lysine1500mg
Methionine380mg
Cystine140mg
Phenylalanine620mg
Tyrosine490mg
Threonine650mg
Tryptophan190mg
Valine810mg
Arginine950mg
Histidine350mg
Alanine920mg
Aspartic acid1300mg
Glutamic acid1900mg
Glycine970mg
Proline760mg
Serine620mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0322