Reference
Tongue: beef and pork cooking states
Compare beef and pork tongue, raw or in the named cooked state. Use the edible amount you actually eat; no fixed trimming loss or cooking yield is assumed. Simmered beef tongue and braised pork tongue are distinct records.
Nutrition for the exact food state
All values refer to 100 g of edible food. Match the state before weighing a serving.
| Food and state | Calories, kcal | Protein, g | Fat, g | Carbs, g |
|---|---|---|---|---|
| Beef tongue, raw Beef tongue; individual organ, raw edible weight. This record does not describe a full dish with onions, sauces or other additions. It does not establish personal intake or a cooking yield. | 224 | 14.9 | 16.1 | 3.68 |
| Beef tongue, cooked, simmered Beef tongue; individual organ, match the named cooked method and weigh the edible cooked portion. This record does not describe a full dish with onions, sauces or other additions. It does not establish personal intake or a cooking yield. | 284 | 19.3 | 22.3 | 0 |
| Pork tongue, raw Pork tongue; individual organ, raw edible weight. This record does not describe a full dish with onions, sauces or other additions. It does not establish personal intake or a cooking yield. | 225 | 16.3 | 17.2 | 0 |
| Pork tongue, cooked, braised Pork tongue; individual organ, match the named cooked method and weigh the edible cooked portion. This record does not describe a full dish with onions, sauces or other additions. It does not establish personal intake or a cooking yield. | 271 | 24.1 | 18.6 | 0 |
On a narrow screen, scroll the table sideways to see the nutrition columns.
Reference states describe specific records. Your brand, preparation and water content may differ. Missing values are never treated as zero.
Calculate your weighed serving
Use edible weight greater than zero and no more than 5,000 g. Exclude shells, packaging and parts you do not eat. Volumes are not converted to mass.
Beef tongue; individual organ, raw edible weight. This record does not describe a full dish with onions, sauces or other additions. It does not establish personal intake or a cooking yield.
Calories: kcal
Protein: g
Fat: g
Carbs: g
Water and fiber in your serving
Water in this reference: % by weight.
Water in your serving: g.
Dietary fiber in your serving: g.
Water is part of the edible food; it is not a drink volume or a predicted cooking loss. Total carbohydrate includes fiber: do not add fiber to carbs again. Not available means unknown, rather than zero.
The serving calculator continues this exact food and weight, including its available water and fiber. A full recipe currently totals calories, protein, fat and carbs; water and fiber are not included in saved recipe totals.
Water and dietary fiber per 100 g
Values refer to 100 g of the named edible food. Grams of water per 100 g also equal the percentage by weight. Fiber is included in total carbohydrate; it is not an extra quantity to add to carbs.
| Food and state | Water, g per 100 g | Dietary fiber, g per 100 g |
|---|---|---|
| Beef tongue, raw | 64.5 | 0 |
| Beef tongue, cooked, simmered | 57.9 | 0 |
| Pork tongue, raw | 65.9 | 0 |
| Pork tongue, cooked, braised | 56.9 | 0 |
Scroll sideways on a narrow screen. Not available means the reference lacks this value; zero is a reported value. Choose the matching species, edible part and preparation. These records do not establish your cooking yield or the composition of an entire recipe.
Your recipe and receipt
Use the measured edible amount, excluding bones and parts you discard. If a purchase costs 12 USD and gives 600 g of usable cooked meat, assigning its full cost to that meat gives 3 USD per 150 g serving. Enter 600 g as the usable package amount and match the nutrition record to that cooked food. These are editable example weights and cost, not a market price or standard cooking yield. A raw record cannot convert into cooked nutrition using one universal multiplier. For your own recipe, enter all ingredients and the measured finished edible yield. Do not count batter, flour coating or cooking additions already included in a prepared record twice; add further sauces separately.