Tongue

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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.

USDA Nutrition Facts

Calories260
Protein13g
Total Fat22g
Total Carbohydrates0g
Serving Size1 oz
Calories131
Protein17g
Total Fat5g
Total Carbohydrates1g
Dietary Fiber0g
Potassium271mg
Sodium82mg
Cholesterol62mg
Serving Size1 oz
Calories222
Protein15g
Total Fat17g
Total Carbohydrates0g
Dietary Fiber0g
Potassium257mg
Sodium78mg
Cholesterol156mg

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