Recipe Boiled tongue in sauce. Calorie, chemical composition and nutritional value.

Ingredients Boiled tongue in sauce

veal tongue, frozen 170.0 (gram)
carrot 5.0 (gram)
onion 5.0 (gram)
parsley root 4.0 (gram)
Method of preparation

Prepared tongues are cooked in the same way as meat. After cooking, they are immersed in cold water and, without letting them cool too much, the skin is removed. Boiled peeled tongues are cut into 2-4 pieces per serving, boiled in broth, garnished and poured with sauce. Garnishes – boiled legumes, boiled potatoes, mashed potatoes, boiled vegetables with fat, vegetables stewed with fat, vegetables in milk sauce. Sauces – red basic, red with wine, white basic, sour cream with horseradish.

You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value206.7 kCal1684 kCal12.3%6%815 g
Proteins19.1 g76 g25.1%12.1%398 g
Fats14.1 g56 g25.2%12.2%397 g
Carbohydrates0.9 g219 g0.4%0.2%24333 g
organic acids0.02 g~
Alimentary fiber0.4 g20 g2%1%5000 g
Water121.2 g2273 g5.3%2.6%1875 g
Ash1.5 g~
Vitamin A, RE400 μg900 μg44.4%21.5%225 g
Retinol0.4 mg~
Vitamin B1, thiamine0.1 mg1.5 mg6.7%3.2%1500 g
Vitamin B2, riboflavin0.3 mg1.8 mg16.7%8.1%600 g
Vitamin B5, pantothenic0.01 mg5 mg0.2%0.1%50000 g
Vitamin B6, pyridoxine0.03 mg2 mg1.5%0.7%6667 g
Vitamin B9, folate1.4 μg400 μg0.4%0.2%28571 g
Vitamin C, ascorbic0.7 mg90 mg0.8%0.4%12857 g
Vitamin E, alpha tocopherol, TE0.03 mg15 mg0.2%0.1%50000 g
Vitamin H, biotin0.03 μg50 μg0.1%166667 g
Vitamin PP, NE6.9706 mg20 mg34.9%16.9%287 g
niacin3.8 mg~
Potassium, K304.6 mg2500 mg12.2%5.9%821 g
Calcium, Ca13.2 mg1000 mg1.3%0.6%7576 g
Magnesium, Mg25.1 mg400 mg6.3%3%1594 g
Sodium, Na61.8 mg1300 mg4.8%2.3%2104 g
Sulfur, S2.8 mg1000 mg0.3%0.1%35714 g
Phosphorus, P182.9 mg800 mg22.9%11.1%437 g
Chlorine, Cl3.8 mg2300 mg0.2%0.1%60526 g
Trace Elements
Aluminum, Al29.9 μg~
Bohr, B16.7 μg~
Vanadium, V4.4 μg~
Iron, Fe6.3 mg18 mg35%16.9%286 g
Iodine, I7.9 μg150 μg5.3%2.6%1899 g
Cobalt, Co0.3 μg10 μg3%1.5%3333 g
Lithium, Li0.3 μg~
Manganese, Mn0.0179 mg2 mg0.9%0.4%11173 g
Copper, Cu6.9 μg1000 μg0.7%0.3%14493 g
Molybdenum, Mo.0.9 μg70 μg1.3%0.6%7778 g
Nickel, Ni0.4 μg~
Rubidium, Rb18.7 μg~
Fluorine, F3.6 μg4000 μg0.1%111111 g
Chrome, Cr0.2 μg50 μg0.4%0.2%25000 g
Zinc, Zn0.051 mg12 mg0.4%0.2%23529 g
Digestible carbohydrates
Starch and dextrins0.1 g~
Mono- and disaccharides (sugars)0.7 gmax 100 г

The energy value is 206,7 kcal.

Boiled tongue in sauce rich in vitamins and minerals such as: vitamin A – 44,4%, vitamin B2 – 16,7%, vitamin PP – 34,9%, potassium – 12,2%, phosphorus – 22,9%, iron – 35%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Boiled tongue in sauce PER 100 g
  • 163 kCal
  • 35 kCal
  • 41 kCal
  • 51 kCal
Tags: How to cook, calorie content 206,7 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Boiled tongue in sauce, recipe, calories, nutrients

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