Veal Tongue (Raw) – A Nutrient-Rich, Savory Delight
Veal tongue is a delicacy known for its tender texture and rich, flavorful taste. As a part of the veal family, this by-product offers a unique opportunity to explore diverse culinary preparations, from braised dishes to gourmet stews. Raw veal tongue is not only a versatile ingredient but also an excellent source of essential nutrients, including protein, vitamins, and minerals, making it a wholesome addition to a balanced diet.
Nutritional Profile (per 100g)
Here’s a closer look at the nutritional composition of raw veal tongue, providing a good balance of macronutrients and micronutrients:
| Nutrient | Amount per 100g |
|---|---|
| Energy | 131 kcal |
| Protein | 17.18 g |
| Total Fat | 5.48 g |
| Saturated Fat | 2.35 g |
| Carbohydrates | 1.91 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 7.0 mg |
| Iron | 2.72 mg |
| Magnesium | 17 mg |
| Phosphorus | 159 mg |
| Potassium | 271 mg |
| Sodium | 82 mg |
| Zinc | 2.63 mg |
| Copper | 0.2 mcg |
| Manganese | 0.023 mg |
| Selenium | 7.0 mcg |
| Vitamin C | 5.0 mg |
| Thiamine (B1) | 0.17 mg |
| Riboflavin (B2) | 0.41 mg |
| Niacin (B3) | 2.22 mg |
| Vitamin B6 | 0.19 mg |
| Folate | 5.0 mcg |
| Vitamin B12 | 6.1 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
Veal tongue, being a raw meat product, does not contain common allergens such as gluten, dairy, or nuts. However, those with allergies to red meat or specific animal proteins should avoid consuming veal tongue. As it is part of the beef family, it is important to handle and cook this ingredient carefully to avoid cross-contamination with other allergens in the kitchen.
Dietary Preferences
Veal tongue is not suitable for vegetarians, vegans, or those following a plant-based diet due to its animal origin. It is, however, an excellent choice for those adhering to a paleo or keto diet, offering a high-protein, low-carb profile. It is also rich in B vitamins, which are essential for energy production and brain health.
Preparation and Cooking Tips
Before cooking veal tongue, it’s important to clean it thoroughly. The outer skin, which is tough and chewy, should be removed after it is boiled or braised. The tongue can then be sliced or cubed, depending on your recipe. It can be prepared in a variety of ways: slow-braised with aromatic herbs, stewed in savory broths, or grilled after marinating for a deliciously smoky flavor.
Cooking suggestion: Braised veal tongue is a classic preparation, where the tongue is simmered with vegetables, herbs, and broth for several hours, allowing the flavors to meld and the meat to become tender. The final result is a rich, succulent dish perfect for pairing with roasted potatoes or creamy mashed root vegetables.
Conclusion
Raw veal tongue is a nutrient-packed, flavorful ingredient that brings a touch of sophistication and depth to various dishes. Rich in protein, iron, and B vitamins, it offers several health benefits, from supporting muscle growth to enhancing metabolic function. While it may not be a common everyday item in the kitchen, it offers a distinct culinary experience for those eager to explore traditional and gourmet recipes. Whether you’re preparing a classic French dish or creating something new, veal tongue promises to deliver unique flavors and textures that will elevate your meal.
