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Beef, variety meats and by-products, tongue, raw

224 calories in 100 g

Calories in Beef, variety meats and by-products, tongue, raw
Beef, variety meats and by-products, tongue, raw Suggest a better name
224 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.24 calories / gram
6 Weight Watchers points
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Calorie Sources:65% fats; 28% proteins; 7% carbohydrates
Fats:16.09 g (145 calories, 16% by weight)
Carbohydrates:3.68 g (15 calories, 4% by weight)
Proteins:14.90 g (64 calories, 15% by weight)
Alcohol:~
Water:64.53 g (65% by weight)
Fat Composition:48% monounsaturated; 46% saturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:87 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
4 oz
Refuse:16 %
Refuse Description:Cartilage and connective tissue
Food Group:Beef Products
USDA #:13339
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:120 mcg
Vitamin B-2:340 mcg
Vitamin B-3:4.24 mg
Vitamin B-5:650 mcg
Vitamin B-6:310 mcg
Vitamin B-9:7 mcg
Food folate:7 mcg
Dietary Folate Equivalent:7 mcg
Folic acid:~
Vitamin B-12:3.79 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:3.10 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):6 mg
Copper (Cu):170 mcg
Fluoride (F):~
Iron (Fe):2.95 mg
Magnesium (Mg):16 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.13 g
Potassium (K):0.31 g
Selenium (Se):9.40 mcg
Sodium (Na):69 mg
Zinc (Zn):2.87 mg
Cholesterol:87 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.68 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:14.90 g
Essential amino acids
Phenylalanine:0.61 g
Leucine:1.11 g
Methionine:0.31 g
Lysine:1.14 g
Isoleucine:0.64 g
Valine:0.71 g
Threonine:0.64 g
Tryptophan:0.11 g
Histidine:0.38 g
Arginine:0.94 g
Non-essential amino acids
Alanine:0.85 g
Aspartic acid:1.36 g
Betaine:~
Cystine:0.19 g
Glutamic acid:2.05 g
Glycine:0.89 g
Hydroxyproline:~
Proline:0.69 g
Serine:0.60 g
Tyrosine:0.48 g
Fats Total:16.09 g
Saturated fatty acids:7 g
Monounsaturated fatty acids:7.24 g
Polyunsaturated fatty acids:0.90 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:20 mg
Dodecanoic/Lauric [12:0]:90 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.57 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.22 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.10 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.55 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.55 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.14 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.58 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.31 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.80 g
Caffeine:~
Theobromine:~
Product Type:Beef
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_3eD
Did you know?...Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking.
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