A source of protein and iron, this salad helps maintain muscle mass and improve blood formation. Fresh cucumbers and lemon give the dish lightness and a refreshing taste, making it perfect for a light lunch.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Beef tongue | |||
| Cucumbers | |||
| Red onion | |||
| Olive oil | |||
| Lemon | |||
| Cooking salt | to taste | ||
| Honey mushrooms | |||
| Product release: | 1 245 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 1 | ||
| 20 | ||
| 2 | ||
| 10 | ||
| 5 | ||
2 35 - 3 35 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 21 |
| Digestible proteins | 19.8 |
| Fats | 16.1 |
| Net carbohydrates | 0.7 |
| Calories | 226 kcal |
| Indexes | |
| Glycemic index | 2.4 |
| Glycemic load | 0.2 |
| Insulin index, II | 25.6 |
| Disease inflammatory index, DII | -0.11 |
| Antioxidant, ORAC | 314 |
| Weight loss | Detention | Set |
|---|---|---|
| 23% | 17% | 14% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine129%
- Tryptophan100%
- Phenylalanine77%
- Methionine86%
- Threonine75%
- Lysine107%
- Valin62%
- Isoleucine8%
- Leucine78%
- ClassQty, g
- Omega-30
- Omega-60
- Omega-93.90
- Cholesterol0.06
- Saturated fats3.21
| Nutrient | % of RDA |
|---|---|
| B12 | 1271271171091021 |
| B3 | 21241942171 |
| B4 (Choline) | 19252443115 |
| B2 | 1822174081 |
| B7 | 1313113321 |
| B8 (Inositol) | 1212122583 |
| B5 | 1212102061 |
| B6 | 111172351 |
| B1 | 7861441 |
| Nutrient | % of RDA |
|---|---|
| Collagen | 808080804013 |
| Iron | 3114925165 |
| Zinc | 2130214755 |
| Copper | 18181637115 |
| Phosphorus | 16161622116 |
| Selenium | 1414132582 |
| Potassium | 811101276 |
| Coenzyme Q10 | 8882421 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 282828112?56 |
| Palmitic acid (Saturated) | 22222233?43 |
| Stearic acid (Saturated) | 10121216?24 |
| Oleic acid (Omega-9) | 9121117?13 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 92129129268?64 |
| Alanine | 80161161402?? |
| Lysine | 761071072235427 |
| Tryptophan | 721001002514010 |
| Methionine | 6486861786443 |
| Leucine | 5678781665219 |
| Phenylalanine | 5577771619632 |
| Glycine | 54545416116154 |
| Threonine | 547575156?? |
| Valin | 446262130?20 |
| Glutamine | 323232161325 |
| Aspartic acid | 27322780?27 |
| Arginine | 19191948165 |
| Tyrosine | 913932165 |
| Proline | 89820?5 |
| Isoleucine | 6881742 |
| 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 | ? |
Boiling the tongue
Soak the beef tongue (1 piece) in cold water for an hour.
Drop the tongue into boiling water (to make it tender) and boil for 15-20 minutes. Drain the water, then pour in fresh boiling water and cook until done (1.5-3 hours).
Add a whole onion while boiling for tenderness. Do not salt the tongue during cooking.
Immediately after boiling, rinse the tongue with cold water — this makes it easy to remove the skin.
Salad preparation
Cut the beef tongue (1 piece) into strips.
Add a pickled cucumber without sugar (1 piece), finely chopped red onion (1/2 piece), and herbs (a bunch). Optionally, add pickled mushrooms without sugar (100 g).
Dress with olive oil (2 tbsp), lemon juice (1 tbsp), and salt to taste.
| Health benefits | |
|---|---|
| For intimate health (blood circulation) | |
| Boosting Immunity | |
| Metabolism Boost | |
| Enhancing brain function and memory | |
If you have any questions о рецепте "Salad with tongue", you can ask them to our bot.
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