raw veal tongue
Also known as: veal tongue
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Also known as: veal tongue
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal tongue is a nutrient-dense organ meat that provides 17.2g of high-quality protein per 100g. It is particularly rich in Vitamin B12 for nerve health, iron for preventing anemia, and zinc for immune support.
A 100g serving of raw veal tongue contains approximately 17.2g of protein and 14.8g of fat. While it is an excellent source of complete protein, its moderate fat content contributes to its 202-calorie count per serving.
Yes, veal tongue is highly keto-friendly as it contains 0g of carbohydrates. Its high fat and protein content makes it an ideal choice for those following a ketogenic or carnivore diet.
In its raw, natural state, veal tongue is 100% gluten-free. However, if you are purchasing it pre-marinated or eating it at a restaurant, ensure that the seasonings or sauces used do not contain wheat-based thickeners.
Veal tongue is typically simmered in a pot of water with aromatics like onions and carrots for 2 to 3 hours until tender. After boiling, the tough outer skin must be peeled off while the meat is still warm before it is sliced for serving.
Veal tongue has a very mild, beefy flavor and a remarkably tender, fine-grained texture. It is often considered more delicate and less intense in flavor than adult beef tongue.
Yes, the outer membrane of the tongue is thick and unpalatable. It is nearly impossible to peel when raw, so it is standard practice to boil the tongue first, which allows the skin to be easily stripped away from the tender meat underneath.
raw veal tongue is a versatile ingredient found in cuisines around the world. With 202 calories per 100g and 17.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw veal tongue is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. For longer storage, wrap it tightly in plastic wrap and foil and freeze it for up to 4 months.
Fresh veal tongue should be firm to the touch with a clean, metallic smell. If it feels slimy, develops a sour or off-putting odor, or shows greyish-green discoloration, it has spoiled and should be discarded immediately.
Yes, veal tongue is a great source of choline and Vitamin B12. These nutrients are essential for maintaining the structural integrity of brain cells and supporting memory and overall nervous system function.