Pork, variety meats and by-products
Category: Pork Products State: Fresh Parts: Tongue Method: Raw
Nutrition Highlights
Serving Size
Calories
64
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 | 44 (68.8%) |
| Protein | 18 (29.0%) |
| Total | 64 (100%) |
Serving: 1 oz [28g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 19 (65.9%) |
| Fat | 4.9 (17.2%) |
| Protein | 4.6 (16.3%) |
| Ash | 0.3 (0.9%) |
| Total | 28 (100%) |
Serving: 1 oz [28g]
Benefits
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Rich source of high quality protein. Provides essential amino acids that help build and repair muscles
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A good source of B vitamins like niacin, riboflavin, pantothenic acid and vitamin B12 which are important for energy production and red blood cell formation
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Contains minerals like iron, zinc, phosphorus and selenium. Iron helps transport oxygen in the blood while zinc supports immune function
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Provides energy and helps feel full for long with its fat content. Fat is also needed for absorption of fat-soluble vitamins
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Tongue meat is tender and flavorful. Its gelatin content can also be beneficial for joints, skin and bones
Risks
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High in fat and cholesterol which can increase risk of heart disease if consumed in large amounts
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May contain parasites such as Trichinella spiralis which can cause trichinosis if undercooked
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High in sodium which can increase blood pressure in some individuals
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Some varieties may contain nitrates/nitrites which are linked to increased cancer risk when eaten processed
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May contain toxins if meat comes from pigs that ate contaminated feed
Additional Information
Pork, fresh, variety meats and by-products, tongue, raw is a specific food product that offers both nutritional benefits and potential risks. As a nutrition expert, I will outline these aspects within the given word limit.
Nutritional Benefits:
1. High Protein Content: Pork tongue is a rich source of high-quality protein, which is essential for the growth, repair, and maintenance of body tissues. Protein plays a crucial role in building muscles, supporting immune function, and producing enzymes and hormones.
2. Essential Vitamins: Pork tongue contains several essential vitamins. It is particularly rich in vitamin B12, which is vital for the formation of red blood cells and the proper functioning of the nervous system. Additionally, it provides significant amounts of vitamin B6, which aids in brain development and function, as well as vitamin A, which is essential for healthy vision and immune function.
3. Iron-Rich: Pork tongue is a good source of iron, a mineral required for the production of hemoglobin, which carries oxygen throughout the body. Consuming iron-rich foods like pork tongue can help prevent iron deficiency anemia and maintain optimal energy levels.
4. Zinc and Selenium: Pork tongue is also a source of zinc and selenium. Zinc is involved in various enzymatic reactions, immune function, and wound healing. Selenium acts as an antioxidant, protecting cells from damage and supporting thyroid function.
Potential Risks:
1. High Cholesterol: Pork tongue is relatively high in cholesterol compared to other meats. Excessive consumption of high-cholesterol foods may contribute to increased blood cholesterol levels, which can raise the risk of heart disease. Individuals with existing heart conditions or high cholesterol levels should consume pork tongue in moderation.
2. Sodium Content: Some cuts of pork tongue may have a higher sodium content. Excessive sodium intake can lead to high blood pressure and increase the risk of cardiovascular diseases. It is important to consider the overall sodium content of the diet and balance it with other low-sodium foods.
3. Food Safety Concerns: As with any raw meat product, there is a risk of foodborne illnesses if pork tongue is not handled, stored, or cooked properly. It is essential to follow appropriate food safety practices, such as storing at the correct temperature and ensuring thorough cooking to eliminate any harmful bacteria.
Conclusion:
Pork tongue, as a variety meat and by-product, offers several nutritional benefits, such as being a high-quality protein source and providing essential vitamins and minerals like vitamin B12, iron, zinc, and selenium. However, it is important to be mindful of the potential risks associated with its high cholesterol and sodium content, as well as the need for proper food safety practices. As with any food, moderation and balance are key to incorporating pork tongue into a healthy and varied diet.