Beef (veal) Tongue - Health Benefits For The Body And Use In Cooking

Published on: 08/11/2020 | Last Updated: 12/04/2021
Beef (veal) Tongue - Health Benefits For The Body And Use In Cooking

Beef tongue is very useful. It is recommended for pregnant women, children, patients with anemia, gastric ulcers and other diseases of the gastrointestinal tract, as well as the cardiovascular system. In 100 gr

Beef (veal) is considered a delicacy, it is tasty and nutritious. This is not accidental, as its composition is rich in necessary and valuable for human health ingredients. Of course, in some conditions of the body the consumption of the product is not recommended or it should be limited. We are yet to find out in which cases this is the case, we will learn more about the composition and benefits of veal tongue , as well as more about its culinary use.

Composition of beef tongue:

  • up to 70% water;
  • 12-13% easily digestible proteins;
  • 13-16% fat: cholesterol, saturated fatty acids;
  • carbohydrates;
  • minerals: magnesium, iron, calcium, phosphorus, potassium, sodium, copper, manganese, cobalt and others;
  • vitamins B1, B2, B6, B12, PP and others.

100 grams of the product contains 9% of the required daily dose of calories for humans. Also, 100 grams cover the need for vitamin B12 at 157%. This vitamin regulates the metabolism of carbohydrates and fats in the body, and its deficiency can lead to the development of Alzheimer's disease. Also, 100 grams are enough to provide 40% of the daily need for vitamin B, which improves the condition of the skin and hair, prolongs youth.

Vitamin PP helps with migraines and insomnia, and zinc - for wound healing, for lowering blood cholesterol levels and is useful in various skin diseases.

Beef tongue contains 20 to 40% of a person's daily need for iron, molybdenum, phosphorus, chromium. These elements are needed in nephrosis, nephritis, early stage tuberculosis; and give strength to healthy people.

Health benefits of beef / veal tongue consumption

Consumption of beef tongue is recommended for anemia, insomnia and headaches, also for pregnant women and children. The beneficial substances contained in the product have a beneficial effect on the processes of regeneration of damaged tissues, as well as lowering blood sugar levels.

Nutritionists advise to include beef tongue in the menu of protein diets aimed at weight loss and in the fight against certain diseases (nervous system, gastritis, ulcers).

In addition to all the above, regular consumption of beef offal strengthens the immune system, maintains vitamin and mineral balance in the body, improves the condition of hair and skin, prevents the development of colorectal cancer.

Contraindications and restrictions for consumption of beef / veal tongue

Restriction of the intake of veal tongue or its complete exclusion from the menu is necessary:

  • in cases of individual atypical reaction to meat products;
  • in the presence of chronic diseases of the digestive system;
  • in cases of disorders associated with swelling of the bile or inflammatory processes of the liver and kidneys;
  • in obesity and overweight;
  • in thyroid problems;
  • in allergic rhinitis;
  • in the presence of bronchial asthma.

Veal/beef tongue in cooking

Beef tongue is a delicacy that is consumed cooked, marinated, stewed or smoked. Served as a standalone dish or used to prepare various dishes (salads, pâtés, julienne, rolls, jelly appetizer, etc.). It is part of the cuisine of many countries around the world, including: Bulgarian, Brazilian, Georgian, Chinese, German, Polish, Russian, Ukrainian, French.

Veal tongue can replace meat and meat products in a number of recipes, and the dishes will acquire a different and more refined taste.

In the food industry, it is used for making cooked and smoked sausages, ham, canned food.

The traditional spices that are used in the preparation of dishes with the product are bay leaf, allspice, cloves. They give a subtle spicy aroma to the final culinary result.

The cooked tongue is served with pickles, artichokes, mushrooms, canned pineapple, peas, mashed potatoes, horseradish, mustard and various sauces (nut, cream, apple or berry).

The refined taste of the product is expressed when the tongue is breaded, baked or served stuffed.

 
 


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