Lamb, New Zealand, imported, tongue - swiss cut, soaked and simmered
Category: Lamb, Veal, & Game Products Method: Cooked
Nutrition Highlights
Serving Size
Calories
232
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 168 (72.7%) |
| Protein | 60 (25.7%) |
| Carbohydrate | 2.9 (1.3%) |
| Total | 232 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 50 (58.7%) |
| Fat | 19 (22.0%) |
| Protein | 15 (17.5%) |
| Carbohydrate | 0.7 (0.9%) |
| Ash | 0.7 (0.8%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, with 3 ounces providing around 21 grams of protein to support muscle growth and maintenance
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A good source of B vitamins like riboflavin, niacin and vitamin B12 which are important for energy production and red blood cell formation
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Contains iron, zinc and selenium which are essential minerals. The iron is well-absorbed from lamb and helps meet daily requirements
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Grass-fed lamb from New Zealand is a lean meat, with 3 ounces providing around 115 calories and 4 grams of fat, most of which is heart-healthy monounsaturated fat
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Simmering the lamb tongue helps break down connective tissues and makes it tender, enhancing digestibility and absorption of its nutrients
Risks
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High in fat and calories. Lamb tongue is high in total fat and calories due to its fatty nature
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High in cholesterol. The fat content in lamb tongue contains saturated fat and cholesterol which can raise blood cholesterol levels
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May contain parasites. Lamb tongue may contain parasites such as cysticercosis if not cooked properly
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Allergens. Lamb tongue contains proteins that some people may be allergic to
Additional Information
Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered, is a unique food product that offers both nutritional benefits and risks. This specific cut of lamb tongue, prepared through soaking and simmering, provides a distinct taste and texture. Let's delve into its nutritional profile to better understand its advantages and potential drawbacks.
Starting with the nutritional benefits, lamb tongue is a good source of high-quality protein. Protein is essential for various bodily functions, including muscle growth and repair, enzyme production, and hormone synthesis. A 100-gram serving of cooked lamb tongue provides approximately 25 grams of protein, making it a substantial protein source for individuals following a balanced diet or those with higher protein requirements, such as athletes or individuals recovering from illness or surgery.
Additionally, lamb tongue contains various vitamins and minerals. It is particularly rich in vitamin B12, which is vital for the formation of red blood cells and the maintenance of a healthy nervous system. A 100-gram serving of cooked lamb tongue can supply over 200% of the recommended daily intake of vitamin B12. Moreover, it contains significant amounts of iron, zinc, and selenium, which are essential minerals involved in immune function, metabolism, and antioxidant defense.
However, there are certain risks associated with consuming lamb tongue. Firstly, it is relatively high in cholesterol. A 100-gram serving of cooked lamb tongue can contain around 100 milligrams of cholesterol, which is a considerable amount considering the recommended daily limit of 300 milligrams for individuals with normal cholesterol levels. Therefore, individuals with high cholesterol or those at risk of heart disease should consume lamb tongue in moderation or consider alternative protein sources lower in cholesterol.
Furthermore, lamb tongue is relatively high in fat, including saturated fat. While fat is an essential macronutrient and provides energy, certain types of fat, such as saturated fat, should be limited in the diet due to their association with increased risk of heart disease. A 100-gram serving of cooked lamb tongue can contain around 15 grams of fat, of which approximately 6 grams are saturated fat. It is recommended to balance the intake of lamb tongue with other lean protein sources and incorporate a variety of foods to maintain a healthy fat profile.
Lastly, it is important to consider the cooking method and potential additives when consuming lamb tongue. Soaking and simmering the tongue can help tenderize the meat and reduce its sodium content. However, if additional salt or sodium-containing seasonings are used during cooking, it can significantly increase the sodium content of the dish. Excessive sodium intake is linked to high blood pressure and other health concerns, so it is essential to monitor and limit sodium consumption from all sources, including lamb tongue.
In conclusion, lamb tongue, specifically the New Zealand imported, swiss cut, cooked, soaked, and simmered variety, offers several nutritional benefits. It is a rich source of protein, vitamins, and minerals, including vitamin B12, iron, zinc, and selenium. However, it is important to be aware of the risks associated with its consumption, such as its high cholesterol and saturated fat content. By incorporating lamb tongue in moderation and considering the overall dietary context, individuals can enjoy its unique flavors while maintaining a balanced and nutritious diet.