Tongue, ox, meat only, pickled, raw

Ox tongue is meat from the tongue of cattle. The figures here describe raw, pickled ox tongue with the skin and fat removed. It mainly provides protein and fat, with 16g of protein and 18g of fat per 100g. It also contains 3g of salt and 5µg of vitamin B12 per 100g.

Protein is needed for the growth and repair of body tissues, while vitamin B12 supports normal nerve function and red blood cell formation. The salt content is worth noting for people monitoring their salt intake. These figures describe the raw product rather than cooked tongue. Full nutrient figures are provided in the tables below.