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Lamb, variety meats and by-products, tongue, raw |
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Lamb, variety meats and by-products, tongue, raw (USDA#17220) |
| Serving Size 1 oz |
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| Water 66g |
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| Calories 222 |
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| Energy 929kj |
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| Protein 15g |
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| Total Fat 17g |
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| Ash 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 9mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 184mg |
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| Potassium 257mg |
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| Sodium 78mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 4mg |
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| Selenium, Se 15mcg |
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| Vitamin C, total ascorbic acid 6mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 4mcg |
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| Folic acid 0mcg |
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| Folate, food 4mcg |
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| Folate, DFE 4mcg_DFE |
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| Vitamin B-12 7mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 6g |
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| 12:0 2g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 8g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 5g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 156mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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Variety Meats
Variety meats include some of the organs and extremities. Some lamb variety meats may be available in food stores, but most are available from a ... |
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Variety MeatsVariety meats include some of the organs and extremities. Some variety meats are readily available in food stores and most are available from a butcher or ... |
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Variety Meats
The variety meats include the organs, glands and the extremities of the pig. The meats taken from younger pigs will be more tender and milder in ... |
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LAMB Cooking Temperatures and Times
Oven cooked at 325°F
Approximate Cooking Time (Minutes per pound)
Cut
Weight
Med-Rare(145°F)
Medium(160°F)
Well ... |
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| Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue ... |
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| Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include ... |
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| A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan. They are available in ... |
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| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
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| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
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| RecipeTips.com's video demonstration, 'How to French a Rack of Lamb,' has easy-to-follow instructions to create a perfect centerpiece for Easter that everyone will enjoy. |
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| RecipeTips.com's video demonstration, 'How to Roast a Rack of Lamb,' has easy-to-follow instructions to roast a rack of lamb that will make everyone's mouth water. |
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| RecipeTips.com's video demonstration, 'How to Carve a Rack of Lamb,' has easy-to-follow instructions to carve a rack of lamb. |
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