Meat
Root
Tongue root is the thicker base near the throat—more connective tissue and irregular shape, still excellent after long simmering and peeling. It suits chopped preparations, stews, and pressed loaves more than perfect cold slices. Simmer until tender with the whole tongue or separately if already portioned; peel and chop or shred. Flavour is rich and mild-beefy. Do not undercook—the root needs full time.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.4 g
- Saturated Fat 5.55 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.82 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 66.7 mg
- Sodium 61.1 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 60.7 g
- Energy 201 kcal
- Water 60.7 g
- Protein 22.3 g
- Fat 12.4 g
- Saturated Fat 5.55 g
- Monounsaturated Fat 5.82 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.16 g
- Trans Fat 0.2 g
- Vitamins 35.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.03 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 383 mg
- Major Minerals 381 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.03 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
British cooks used tongue root in pressed and potted meat preparations.
Mexican lengua tacos often included root meat chopped fine.
Whole-animal kitchens used root for rillettes-style tongue spreads.