Tongue (cut of calf and bark), raw

David Janitzek
April 17, 2024
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Allergens

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Occasions

-

Types

Fleisch und Innereien/Kalb;Fleisch und Innereien/Rind

Statistic

Nutritional composition 100g

Proteins 20%

16.6g / 95.05 g

Fats 30%

12.3g / 63.37 g

Carbohydrates 50%

2.8g / 105.61 g

Kcal

188.3Kcal / 1901.02 Kcal

Comments

The author of the food is Schweizer Nährwertdatenbank

The original language of creation is German. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.

Protein	16.6g / 95.05 g
Chlorine	14mg / 2300 mg
Cholesterol	104mg mg
Zinc	2.8mg / 10 mg
Phosphorus	180mg / 700 mg
Iodine	2.3µg / 150 µg
Carotene Beta	22µg µg
Ascorbic acid - Vitamin C	2.9mg / 110 mg
Fatty monounsaturated	5.6g g
Fatty saturated	4.4g g
Fatty polyunsaturated	1g g
Magnesium	18mg / 350 mg
Natron	83mg / 1500 mg
Retinol	11µg µg
Salt	0.2mg / 1500 mg
Fat	12.3g / 142.58 g
Calcium	9.5mg / 1000 mg
Vitamin B1 (Thiamin)	0.14mg / 1.1 mg
Vitamin B12 (Cobalamin)	4.5µg / 4 µg
Vitamin B2 (Riboflavin)	0.29mg / 1.4 mg
Vitamin B3 (Niacin - pp)	4.15mg / 15 mg
Vitamin B5 (Pantothenic acid)	2mg / 5 mg
Vitamin B6 (Pyridoxine)	0.13mg / 1.6 mg
Vitamin B9 (Folate)	6µg / 300 µg
Vitamin K	230µg / 70 µg
Vitamin A	13µg / 800 µg
Vitamin A - A RE	15µg / 850 µg
Water	68.3g g
Carbohydrate	2.8g / 237.63 g
Iron	2.9mg / 15 mg