Tongue, ox, meat only, pickled, stewed

Ox tongue is meat from the tongue of cattle. The form described here is pickled and stewed, with fat and skin removed. It mainly provides protein and fat. Per 100g, it contains 20g of protein, 24g of fat, 2.5g of salt and 4µg of vitamin B12.

Protein supports the maintenance and repair of body tissues, while vitamin B12 is needed for normal nerve function and red blood cell formation. The salt content is worth noting for people monitoring their salt intake. Although fat has been removed during preparation, the meat still contains fat, which contributes to its energy content. Full nutrient figures are provided in the tables below.