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An edible animal organ that is most often removed from the mouth of beef, veal, lamb, and pork for use in making various meat dishes. While beef tongue has the best flavor, all types of tongue meat are fairly tough and should be braised for longer periods of time to tenderize the meat. Available fresh, smoked, or pickled, tongue can be served hot or cold, accompanied by a sauce or in a baked dish, and is often ground or sliced and sold as deli meat for sandwiches.
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USDA Nutrition Facts |
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| Calories 260 |
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| Protein 13g |
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| Total Fat 22g |
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| Total Carbohydrates 0g |
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| Serving Size 1 unit, cooked (yield from 1 lb raw meat) |
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| Calories 202 |
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| Protein 25g |
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| Total Fat 10g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 162mg |
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| Sodium 64mg |
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| Cholesterol 238mg |
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| Serving Size 1 oz |
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| Calories 131 |
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| Protein 17g |
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| Total Fat 5g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Potassium 271mg |
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| Sodium 82mg |
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| Cholesterol 62mg |
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Tongue term - Related Content |
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| Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, pressed, jellied, and smoked. Tongue loaf is generally sliced and eaten or used as an ingredient for ... |
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| A type of snap bean that is similar to the green bean with an editable pod, except the pod is flatter and has purple colored strips running down a cream background. This bean can ... |
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