Meat
Root
Tongue root is the rear portion nearer the throat—more glandular tissue and irregular shape, still flavourful after long simmering. Better for chopping into hash, tacos, and pâté than for showpiece slices. Cook with the whole tongue, then separate the root for minced applications. Trim excess glands if coarse. The root enriches braising liquid; do not discard the broth. Excellent in spicy stews where perfect ovals do not matter.
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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 12.5 g
- Saturated Fat 5.66 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.68 g
- Polyunsaturated Fat 1.19 g
- Cholesterol 72.4 mg
- Sodium 57.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 60.3 g
- Energy 197 kcal
- Water 60.3 g
- Protein 21.1 g
- Fat 12.5 g
- Saturated Fat 5.66 g
- Monounsaturated Fat 5.68 g
- Polyunsaturated Fat 1.19 g
- Omega-3 0.18 g
- Trans Fat 0.2 g
- Vitamins 40.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.82 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.37 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 389 mg
- Major Minerals 387 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.82 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.37 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Thrifty kitchens reserved tongue root for hash and forcemeat after guest slices were cut.
Taco shops mixed root and centre for generous lengua fillings.
Pâté makers valued root trim for binding and flavour in offal terrines.