Know what’s on your plate
Ox tongue
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 178 kcal —
- Protein 16 g 32%
- Carbohydrate 0.4 g 0%
- Fat 12 g 16%
- Saturated fat 5.9 g 29%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 80 mg 3%
- Cholesterol 87 mg 29%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 2.7 mg 3%
- Vitamin D 0 µg 0%
- Vitamin E 0.1 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.34 mg 26%
- Niacin (B3) 4.2 mg 27%
- Pantothenic acid (B5) 2 mg 40%
- Vitamin B6 0.13 mg 7%
- Biotin (B7) 2 µg 7%
- Folate (B9) 19 µg 5%
- Vitamin B12 4.9 µg 204%
- Choline 155 mg 28%
Minerals
- Calcium 7 mg 1%
- Iron 2.5 mg 14%
- Magnesium 18 mg 4%
- Phosphorus 160 mg 13%
- Potassium 290 mg 6%
- Zinc 3.4 mg 31%
- Copper 0.13 mg 14%
- Manganese 0.03 mg 1%
- Selenium 2 µg 4%
- Iodine 2.3 µg 2%
Similar foods
- Beef ox tongueraw176 kcal / 100 g
- Beef tongueraw224 kcal / 100 g
- Calf tongueraw164 kcal / 100 g
- Lamb tongueraw222 kcal / 100 g
- Veal tongueraw131 kcal / 100 g
- Tongueaverage of veal and beef, raw191 kcal / 100 g
- Pork tongueraw220 kcal / 100 g
- Goat tongue offalraw190 kcal / 100 g
- Oxtailraw171 kcal / 100 g
- Sheep tongueraw218 kcal / 100 g
Questions about Ox tongue
How do you cook ox tongue so it turns tender?
Simmer it gently in water or stock with onion, bay and peppercorns for about 2½–3 hours, until a skewer slides into the thickest part easily. A pressure cooker shortens this to roughly 45–60 minutes.
How do you peel ox tongue?
Lift it from the cooking liquid and, while it is still hot enough to handle, pull away the thick outer skin, starting at the tip. If the skin clings, simmer the tongue for another 15 minutes and try again.
How do you serve ox tongue?
Slice it thinly across the grain and serve warm with parsley sauce, mustard or horseradish. Cold slices are good in sandwiches, especially with pickles or sharp mustard.
Can you fry ox tongue after boiling it?
Yes. Peel and chill the cooked tongue first, then cut it into slices and fry in a little oil or butter for 2–3 minutes per side until browned; it is also good diced into hash.
How should you store cooked ox tongue?
Cool it promptly, keep it covered in the fridge and use it within 3–4 days. You can freeze peeled slices in an airtight container for around 2–3 months; thaw them in the fridge.
What does ox tongue taste like?
It has a rich, savoury beef flavour and a tender, slightly springy texture when properly simmered. The outer skin is tough and should be removed before serving.
Is ox tongue nutritious?
A 100 g portion provides 16 g of protein and 3.4 mg of zinc; it is high in zinc. Its fat content is 12 g per 100 g.
Is ox tongue the same as beef tongue?
Yes. “Ox tongue” and “beef tongue” are commonly used for the tongue of cattle; “ox” traditionally refers to a mature castrated male, but the name on a menu or recipe does not always distinguish the animal precisely.
Source: Frida (Denmark) 911 · per 100 g · carbohydrate per EU label, fibre excluded
