Source of protein and B vitamins, boiled beef tongue aids in tissue recovery and supports the health of the nervous system. Its tender texture and rich flavor make the dish ideal for a hearty lunch.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Beef tongue | |||
| Cooking salt | |||
| Allspice | |||
| Bay leaf | |||
| Onion | |||
| Carrot | |||
| Product release: | 1 014 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 3 | ||
3 5 | ||
|---|---|---|
| Proteins | 25.7 |
| Digestible proteins | 24.4 |
| Fats | 16.8 |
| Net carbohydrates | 0.1 |
| Calories | 247 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 29.6 |
| Disease inflammatory index, DII | 0 |
| Antioxidant, ORAC | 264 |
| Weight loss | Detention | Set |
|---|---|---|
| 25% | 18% | 15% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine158%
- Tryptophan123%
- Phenylalanine95%
- Methionine105%
- Threonine92%
- Lysine131%
- Valin76%
- Isoleucine9,9%
- Leucine96%
- ClassNumber of grams
- Omega-30
- Omega-60
- Omega-91.83
- Cholesterol0.07
- Saturated fats3.94
| Nutrient | % of RDA |
|---|---|
| B12 | 1561561441341251 |
| B3 | 26302352211 |
| B4 (Choline) | 24312952137 |
| B2 | 22262148101 |
| B7 | 1616144121 |
| B8 (Inositol) | 15151531104 |
| B5 | 1414122371 |
| B6 | 121282751 |
| B1 | 8971651 |
| Nutrient | % of RDA |
|---|---|
| Collagen | 999999994916 |
| Iron | 38171130206 |
| Chlorine | 31313137318 |
| Zinc | 2636265766 |
| Sodium | 232323442111 |
| Copper | 22222045137 |
| Phosphorus | 19191926137 |
| Selenium | 1717153192 |
| Coenzyme Q10 | 1010103031 |
| Potassium | 912111486 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 353535138?69 |
| Palmitic acid (Saturated) | 25252538?49 |
| Stearic acid (Saturated) | 12151520?30 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 113158158329?79 |
| Alanine | 99197197493?? |
| Lysine | 941311312746633 |
| Tryptophan | 881231233084912 |
| Methionine | 791051052197953 |
| Phenylalanine | 68959519711839 |
| Leucine | 6896962046424 |
| Glycine | 66666619719766 |
| Threonine | 669292192?? |
| Valin | 547676159?25 |
| Glutamine | 393939197397 |
| Aspartic acid | 33393399?33 |
| Arginine | 24242459206 |
| Tyrosine | 11161139207 |
| Proline | 10111025?7 |
| Isoleucine | 710102152 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | |
| DASH | |
| GAPS | |
| Low Lectin Diet | |
| Low Histamine Diet | |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | |
| MIND | |
Thoroughly rinse the beef tongue (1 piece) under cold water, removing excess fat and dirt from the surface.
You can also use a knife or scraper for cleaning.
Place the tongue in a pot of cold water. Bring it to a boil, then drain the first water to remove excess foam and impurities.
Fill the pot with clean water, add salt (1-2 tsp), bay leaves (2-3 pieces), and peppercorns (5-6 pieces). Optionally, you can add onion (1 piece) and carrot (1 piece).
Cook the tongue on low heat for 2-3 hours (depending on its size).
You can check for doneness with a fork — it should easily penetrate the tongue.
Remove the cooked tongue from the broth and immediately submerge it in cold water. This will help to easily remove the skin.
Carefully peel the skin off the surface of the tongue while it is still warm.
Slice the tongue into thin pieces.
| Health benefits | |
|---|---|
| For intimate health (blood circulation) | |
| Boosting Immunity | |
| Metabolism Boost | |
| Enhancing brain function and memory | |
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- Ingredients ▶️
- Macronutrients in the Dish ▶️
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