What is useful beef tongue. Diet offal language and its calorie content

The benefits and harms of beef tongue have long been studied by scientists, so they are not in doubt. This product is a meat delicacy appreciated by gourmets and doctors. Beef tongue has not only a delicate taste and healthy nutritional properties. It can also serve as an excellent substitute for sausage and other smoked meat products.

Chemical composition of beef tongue

Beef tongue is a unique product. It has a number of necessary and useful properties for us. In tsarist times, okroshka was always cooked on its basis. After all, it is a rich source of healthy protein, which also has an excellent taste range.

Vitamin and mineral complex:

Essential amino acids:

We should probably go back to the traditions of our ancestors. Indeed, in the sausage that is produced today, there is nothing! A whole range of additives with toxic properties: sodium nitrite, flavors, flavor enhancers, monosodium glutamate, skin, soy, cartilage! They give okroshka harm and make it a dangerous product for health. Wouldn't it be better to cook the dish in the old traditional way with beef tongue, the properties of which are undoubtedly healthy?

Nutritional value and calorie content of beef tongue

By structure, the offal is a muscle tissue, covered on top with a dense rough shell. Weight can reach 2.5 kilograms. Its main valuable properties are the high content of healthy protein, which is also easily digestible. There is no connective tissue, lymph nodes, fat in the by-product. All this is carefully removed before it hits the counter, since it only harms the human body.

The calorie content of boiled beef tongue per 100 grams is small: only 175 kcal. For its delicate and refined taste, valuable nutritional properties, it is appreciated by culinary specialists in many countries of the world. Snacks, aspics, salads and other healthy dishes are prepared from offal.

Useful properties of beef tongue

The value of the by-product is explained by its composition. Due to the rare beneficial compounds in its composition, it is able to restore the chemical balance in the body, which ensures good health and a strong immune system.

Beef tongue is a rich source of healthy, easily digestible protein, and this makes it a dietary product. It also contains a significant amount of iron, which ensures the exchange of oxygen between internal organs and the environment. In addition, it contains vitamin B12, the deficiency of which can cause irreparable harm to the hematopoietic system in the human body.

Zinc is present, thanks to the properties of which our sex hormones and pituitary gland function fully. There is nicotinic acid (PP), with a deficiency of which our main energy substance, ATP, ceases to be synthesized in the body, which, accordingly, is harmful to the body: dermatitis, dementia or diarrhea occurs and, as a result, insufficiency of the gastrointestinal mucosa.

Benefits of beef tongue for women

The offal will help improve skin properties, maintain a girlish figure and find an even, calm state of the nervous system, a serene sleep for the beautiful half. Active compounds renew and regenerate skin cells from the inside, preventing them from losing their elasticity and freshness.

The benefits of beef tongue for men

Is it possible to use beef tongue during pregnancy and breastfeeding

One of the most common problems for expectant mothers is low blood hemoglobin. The problem cannot be ignored, otherwise the delay will harm the developing fetus. To quickly raise the rate of red blood cells, it is enough to introduce beef tongue into the diet, the benefits of which for pregnant women are undeniable. The high content of easily digestible protein and iron will allow you to quickly replenish the missing elements in the blood and provide the developing fetus with nutrition and the right amount of oxygen.

The benefits of boiled beef tongue will be obvious in the postpartum period. However, it should not be immediately introduced into the diet of a nursing mother. It will harm the child. Substances that have entered the milk can provoke digestive disorders in the baby, the appearance of colic in the abdomen. Therefore, it is better to wait until the baby reaches 3 months of age.

Attention! A beef tongue will also be very useful for a nursing mother: it will restore strength, give energy to take care of the baby, and replenish the missing nutrients in the body.

At what age can beef tongue be given to a child

Useful offal must be gradually introduced into the diet of children. With its valuable properties, it will have a good effect on the processes of hematopoiesis, support the functioning of the nervous system. Dishes from it will help the child's body recover from infectious diseases, cure anemia.

At first, children are recommended to introduce dietary meats (rabbit, veal and others) as complementary foods. Only after the body gets used to the new diet, and digestion does not fail, you can try adding small amounts of beef tongue or liver to the diet. But this should be done no earlier than 8-10 months. Otherwise, there will be more harm than good.

Is beef tongue good for weight loss?

The benefits of veal tongue and its properties make it possible to include the product in low-calorie diets for weight loss. It has a small amount of fat and an abundance of easily digestible protein. All this makes it a valuable dietary product. In addition, due to the content of useful compounds (B vitamins and others), it improves carbohydrate and fat metabolism.

Dishes from this offal tend to satisfy hunger well, which allows you to gradually reduce the amount of food consumed. At the same time, the quality of nutrition does not suffer, and the body is not harmed. Beef tongue contains most of the necessary and useful substances.

In addition, the offal contains compounds that improve the activity of the digestive tract. First of all, its use benefits the gastric mucosa, preventing the development of gastritis - one of the unpleasant consequences of sudden changes in diet.

Attention! With a diet, the benefits of beef tongue will manifest themselves to the maximum if it is consumed in boiled form.

Beef tongue for pancreatitis and gastritis

With an exacerbation of gastritis, it is impossible to eat offal, since the risks of harm to the body are high. But in remission - please. But little by little and boiled. Beef tongue is easy to digest and therefore won't overwhelm an inflamed stomach.

Warning! Remember that this delicious delicacy is only beneficial when consumed in reasonable amounts and in small portions.

How to eat beef tongue

Beef tongue is preferably boiled. This will help preserve the beneficial properties in full and not increase the calorie content of the dish. However, such food should not be abused, otherwise it can be harmful.

It must always be remembered that there is more than enough cholesterol in this product. For a healthy person, the optimal daily intake is 150 g. Regular use of excessive doses will do a lot of harm, not good.

How and how much to cook beef tongue

To make the offal soft and tasty, it is enough to follow a few simple rules during cooking:

1. Soak for an hour. Then scrape well with a knife and rinse with cold water.
2. The product during cooking greatly increases in size. This must be taken into account when choosing a pan.
3. After ten minutes of boiling, change the water, draining the first broth. There will be a lot of cholesterol in it, but the second one can already be used as the basis for soup. The benefits of such a dish are much greater.
4. Cooking lasts from 2 to 4 hours. The degree of readiness is easy to determine by piercing the tip of the tongue with a fork (knife).
5. Salt, add pepper, bay leaf should be at the same time - at the end of cooking.

Directly from the pan, hot beef tongue should be placed in a container filled with cold water. This will help peel off the skin.

Attention! The benefits of beef tongue broth make it possible to give it to malnourished, seriously ill people. It well increases appetite, restores strength.

Recipe for aspic beef tongue

First offal should be boiled. This process will take a long time, about 4 hours. In order for the broth to be clean, transparent, the first water (after 15-30 minutes) must be drained. After that, rub the tongue with lemon juice to remove the smell, and again lower it into the pan with already clean (second) boiling water. Add onions, carrots, and a pinch of salt to make the broth clear.

Take out the finished offal, rinse with cold water and, while it is hot, remove the film. Wait for complete cooling, cut into plates at an angle. Grind carrots: it can be in the form of circles or in the form of flowers, other patterns. You can decorate with parsley, green peas, cut in half with a boiled egg.

Strain the finished (hot) broth and dissolve the gelatin (300 ml / 1 tbsp.). Put the tongue plates and other decorative elements on a dish, pour over and decorate with herbs. Put in refrigerator.

Harm of beef tongue and contraindications

The offal contains a high concentration of purines. This property makes it unsuitable for gout sufferers. A large amount of cholesterol does not allow the delicacy to be introduced into the diet of patients with atherosclerosis and other vascular diseases. The product will do more harm to such people. Beef tongue should also be limited in chronic diseases of the gastrointestinal tract, liver and gallbladder, with pancreatitis.

Which tongue is tastier and healthier: beef or pork

The cost of beef tongue is higher than pork. This is due to the fact that in terms of its taste and nutritional properties, it is better and richer, gives the body more benefits. Delicate refined taste and unique composition have long identified beef tongue in the ranks of delicacies.

Pork offal has a slightly smaller size. It contains more fat. Those who suffer from extra pounds or diabetes will prefer veal offal, because in terms of its performance it is more suitable for low-calorie diets.

Attention! The health benefits of beef tongue are more pronounced than pork product. For people suffering from any diseases, it is better to prefer this option.

How to choose and store beef tongue

When buying a product, you need to pay attention to the following signs that indicate its benefits. Beef tongue must be pink (purple) in color, have a good smell, as well as a veterinary brand, indicating the passage of a sanitary examination.

Raw offal can be stored in the refrigerator for about a day, after wrapping it with cling film. After this period, the delicacy must be cooked or placed in the freezer for a longer period. The modern No Frost system allows you to preserve the nutritional properties of the product for up to 8 months and even more; in freezers of the old model, this period will be a maximum of 2-3 months.

Conclusion

The benefits and harms of beef tongue have long ceased to be a question for modern medicine. Doctors recommend eating offal for various diseases in order to alleviate and maintain a weakened state of the body.

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Beef tongue is considered one of the favorite offal of many gourmets. Cooking time depends on the weight of the product, which can range from 0.3 to 2.5 kg. It consists of solid muscle tissue covered with a dense skin. Possessing a delicate structure and unusual shades of taste, it harmonizes perfectly with other products. Having a low calorie content , beef tongue is capable, in addition to taste pleasure, bring significant health benefits, especially in terms of dieting.

Beef tongue is prepared not only as an independent dish with a low calorie content, but also used in the preparation of salads or other hot and cold dishes. Culinary experts in many countries of the world use the product in their traditional cuisines.

The food industry also uses it for the production of sausages and smoked meats, as well as for the manufacture of canned products.

Compound

Approximately 70% of the composition of the product is water, since it is the main component of any living organism.

The ratio of BJU in the product is as follows:

Benefits of beef tongue

Beef tongue, low calorie, contains a significant amount of useful vitamins, especially B vitamins (B 1, B 2, B 3, B 6, 12). The following trace elements are also presented: calcium, magnesium, phosphorus, copper, iron, chromium, sodium, iodine, potassium, molybdenum, cobalt, sulfur, zinc and manganese.

The calorie content of boiled beef tongue is relatively low, 100 grams of the product contains up to 173 kcal, which is why it is often recommended to people on a diet.

Many people are interested in the amount of cholesterol in foods. In the offal, this indicator is minimal, and is no more than 150 mg per 100 g of the product, which classifies the offal as a healthy low-calorie dietary product.

Properties

Contraindications

Like any other product, beef tongue also has contraindications that must be taken into account when using it so as not to cause harm to health. Some people have an individual intolerance to the body of this product. True, this phenomenon is quite rare..

In addition, it can be harmful in the case when meat products are generally contraindicated for a person.

In the event that the product is poorly absorbed, the load on the kidneys and liver increases significantly and there is a danger of reducing the protective functions of the body. Often people have these kinds of things. respectable age. Therefore, older people should abandon this by-product.

It is very important to remove the shell from the offal in time. It is best to do this during cooking, immediately after boiling. Due to the skin not removed in time, unpleasant sensations arise in the stomach. Even if the dish seemed too greasy, you should not refuse it at all. It's better to just reduce the amount you use.

People with chronic forms diseases of the gastrointestinal tract, you should use the meat of the tongue with caution, after consulting a gastroenterologist.

Despite some contraindications, the health benefits of the product far outweigh its harm, as evidenced by numerous studies. Having learned how beef tongue is useful, you can proceed to its preparation. To get a tender delicacy from beef tongue, it must be properly cooked.

boiled tongue

Most often at home boiled tongue is used to create all kinds of dishes. After cooking, it is cooled and cut into portioned slices, which can be either a ready-made dish or the basis for making aspic. In addition, sometimes soups are prepared on the basis of the broth in which the offal was cooked.

To get a tasty and tender dish, the tongue must be immersed in boiling water. To do this, you need to choose a pot of a suitable size, fill it with water and bring to a boil. After the water reaches the maximum boiling level, immerse the product in it and after five minutes remove it from the pan, let it cool slightly and remove the shell.

After removing the skin, it is again dipped in boiling water and simmered over low heat until fully cooked.

Offal preparation time depends on its weight and, as a rule, is 3-4 hours. To find out if the tongue is ready, they pierce it with a knife: if the knife enters the meat easily, and a transparent, light broth comes out of the cut place, the meat is ready.

The boiled tongue is removed from the broth and left to cool, after which it is cut into thin slices across the fibers and served as a separate dish.

Using chopped slices, you can easily prepare aspic. To do this, gelatin is added to the broth in which the tongue was boiled, chopped meat is poured over it and placed in a cool place to solidify. In the aspic, you can add boiled carrots and lemon, cut into beautiful circles.

Aspic beef tongue is easily absorbed by the body due to its low calorie content, therefore it is recommended for people on a diet.

Braised beef tongue

To prepare the stewed beef tongue, it must first be boiled for about five minutes, cooled slightly, then clear it from the shell. After that, it is cut into portioned slices and placed in a saucepan, greased with a small amount of vegetable oil. Sour cream is also added there and, if desired, 100 grams of dry wine.

At the final stage of cooking, seasonings are added to the dishes. It can be pepper, bay leaf, etc.

cooking secrets

Among dietary products, this offal occupies a special place. Frankly, judging only by the calorie content of the tongue, it can hardly be called low-calorie. But the high content of useful trace elements and vitamins makes it such a healthy dish that it is even included in therapeutic diet menus. This is the case when, by regularly consuming dishes based on it, you can not only get rid of excess weight, but also improve the functioning of some internal organs. Of course, not all variants of this offal will equally well affect your figure.

To date, the most common food stalls are beef, pork and, less often, mutton tongues. All of them are unique in their own way, but the difference in calorie content and composition does not allow us to recommend them all for inclusion in a regular diet. Much depends on which cooking method you prefer. Calorie content is provided not only by the offal itself, but also from other ingredients of the dish. With a smart cooking method and a thoughtful, nutritious diet, this delicacy can help you lose weight.

Useful properties of offal

The most common variant of the language on store shelves is beef. It is well absorbed by the human body, which easily digests this offal. This is possible due to the small amount of connective tissue contained in the beef delicacy. Since it does not linger in the human gastrointestinal tract, it prevents the development of putrefactive processes. It is not surprising that beef offal is recommended for people suffering from diseases of the gastrointestinal tract, in particular, gastritis and ulcers.

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If you often experience a feeling of heaviness in the stomach, try to include beef tongue in your diet weekly, and soon you will forget about this problem.

Even its regular use in food can normalize the work of the central nervous system. In particular, a person can forget about what a migraine and insomnia are. But it has long been known that for weight loss it is very important that a person gets enough sleep. In addition, the tongue should be eaten with anemia (the medical name is anemia) and when there are problems with the skin. So, the menu with it will help to quickly heal various wounds. If we return to the topic of losing weight, then the tongue is considered a product that regulates the process of fat and carbohydrate metabolism, as well as lowering cholesterol levels in the blood.

Often overweight people suffer from such a serious disease as diabetes. So, the use of beef delicacy will help in this difficult case. This by-product contains a large amount of zinc, which stimulates the process of insulin production. This has a beneficial effect on the thyroid gland. The tongue also contains chromium, which helps the body absorb glucose better and prevent the risk of developing diabetes.

The offal contains a large amount of protein, which plays a key role in the growth of muscle tissue and the elasticity of the skin. When, during weight loss, a person begins to intensely engage in physical activity, this property of the language will be especially valuable for him. After significant weight loss, the skin can begin to sag, which is why it is so important to increase its elasticity. Stimulating the growth of muscle cells will help those who not only want to lose weight, but also give their body a beautiful relief.

If you study in more detail the useful composition of this delicacy, then one hundred grams of the product has 16 grams of protein, more than 12 grams of fat and 2.2 grams of carbohydrates. In addition, the offal contains vitamins of the PP group and a number of useful trace elements:

• sodium;
• molybdenum;
• phosphorus;
• iron;
• potassium;
• copper;
• magnesium.

The tongue contains a high content of B vitamins, which help speed up metabolic processes in the body and normalize carbohydrate-alkaline metabolism. Due to such a rich composition, the tongue not only saturates for a long time, but also helps prevent the development of gastritis.

Consumption rates and possible harm from the product

Often, nutritionists recommend including language in health menus, as well as in low-carb or protein diets. True, you can eat it no more than twice a week, since the fat content of the product is quite high. And the daily intake should not exceed 150 grams. At the same time, it should be noted that already half of this amount will completely replenish the body's needs for vitamin B12. It, in turn, helps to maintain the normal functioning of fat and carbohydrate metabolism. Of the trace elements, this dietary product contains zinc the most. Literally in one hundred grams of the delicacy, there are more than 40% of the daily norm of this trace element, which is necessary for human health.

At the same time, there are several contraindications to the use of the language. In particular, for some people who have an individual intolerance to this product, it is better to do without a delicacy in their menu. Also, its use will be harmful to people suffering from bronchial asthma. The taboo is due to the fact that the offal is quite fatty. For the same reason, this dish should not be abused, as the load on the liver and kidneys will increase, which in turn can negatively affect your immunity.

Particular attention should be paid to the amount of offal consumed by the elderly.

Calorie content of various dishes from the tongue

It depends on many factors that a person cannot influence. In particular, a direct relationship is observed between the calorie content of the by-product and the fatness of the animal, of which it was a part during its lifetime. But there are factors that can be influenced. For example, you can choose the most dietary offal preparation method that suits you with its performance.

For example, if you take beef tongue, then there are about 175 calories in one hundred grams of boiled product. By the way, if you buy not beef, but veal tongue, and boil it, you can win a little in terms of the calorie content of the dish. There are about 163 calories in 100 grams. If the beef offal is cooked in jelly, that is, made as jellied, then the numbers will increase to 208–210 calories per hundred grams. But the grilled delicacy demonstrates the lowest calorie content. In this case, there are 140 calories in a 100-gram serving.

The calorie content of the pork tongue will be much higher. If you boil it, then in one hundred grams of dishes there are about 185 calories. Although it must be admitted that when boiled, the offal loses about 20% of its calorie content. Indeed, in raw form, the indicators reach 210 calories per hundred grams. This figure is even higher for a rarer delicacy - lamb. Gourmets love it very much, as they know that mutton tongue tastes much more tender than beef or pork. But it also has the highest calorie content and reaches an indicator of 223-225 calories per hundred grams (raw). If you boil it, then the indicator for a hundred-gram portion will drop to 195 calories.

More complex in terms of recipes, dishes show different calorie content. For example, in beef and pork tongue, baked in the oven, it is about 230 calories per hundred grams. But if you stew beef offal with sour cream, then the calorie content of the dish will be 235 cal. For pork tongue stewed in sour cream, the figure is slightly higher and reaches 245 calories. There are also recipes for boiled-smoked pork tongue. The calorie content of this delicacy is 206. At the same time, simply smoked offal has an indicator of 255 calories per hundred grams.

It is rather difficult to judge the calorie content of a fried tongue, since this delicacy has a delicate structure, and no one dares to spoil it in a pan, making it coarser.

Easy to prepare diet recipes

The classic option for preparing beef tongue for a special menu involves boiling it with a minimum of spices and additional ingredients. All you need for this recipe:

• beef tongue - 1 kg;
• bay leaf - to taste;
• black peppercorns - to taste;
• salt - to taste.

First, soak the offal in cold water. This will take about half an hour. This pre-soaking is necessary in order to make it easier to wash later. Rinse it thoroughly under running water and immediately cut off excess fat from it. This simple method will help you reduce the calorie content of the future finished dish at the start of cooking. Pour water into a large saucepan, put your tongue in it and put the dishes on high heat. As soon as the water boils, reduce the heat to medium intensity, remove the foam from the water and cook for fifteen minutes.

Then take out the product in a colander and rinse again under running water. Wash the pan, fill it with fresh water and put it back on the fire. When the water boils, throw salt into it and place the tongue. Reduce heat to low and wait for the water to boil again. Cover the pot with a lid, leaving a small opening.

In this mode, cook the offal until tender. This will take up to three and a half hours. Five minutes before the finish, throw a few bay leaves and black peppercorns into the pan. Place the finished tongue in cold boiled water and let it cool for five to ten minutes. After that, remove the rough skin from it. You can cut the boiled product into thin slices.

And already from the boiled beef tongue you can cook a delicious salad. According to the recipe, you will need the following set of products:

• ready boiled tongue - 0.5 kg;
• boiled potatoes (in uniform) - 350 g;
• pickled cucumbers - 3 pcs.;
• celery stalks - 3 pcs.;
• apple (large) - 1 pc.;
• wine vinegar - 1 tbsp. l.;
• honey - 1 tsp;
• hard cheese - 70 g;
• green onions, salt and pepper to taste.

Peel potatoes and cut into thin sticks. Do the same with the boiled tongue. Cut the pickles and celery into thin strips. Grate the apple on a coarse grater. In a separate container, mix vinegar, honey and vegetable oil for dressing. In a wide salad bowl, mix all ingredients with dressing. Salt and pepper the salad to taste. Top it with grated cheese and finely chopped green onions.

You can also make pate from a boiled tongue. For this you will need the following ingredients:

• chicken eggs - 2 pcs;
• boiled tongue - 0.7 kg;
• butter - 80 g;
• herbs, salt and pepper - to taste.

Cut the boiled tongue into small pieces. Boil the eggs and cut into slices. Put these ingredients in a container to grind with a blender. Add softened butter there. Add various herbs and spices.

Grind all ingredients to a paste-like mass. Put in a deep plate or food container and refrigerate for a couple of hours.

Culinary masterpieces from the language

Aspic is a traditional festive dietary dish. To prepare this delicacy, you need to stock up the following set of products:

• beef tongue - 0.5 kg;
• broth from beef tongue - 0.5 l;
• carrots - 1 large;
• onion - 1 pc.;
• fresh parsley - a bunch;
• food gelatin - 20 g.

Boil the cleaned and prepared beef tongue. Boil it for the first time in plain water, and for the second time add onion and carrots to the broth. Remove the cooked meat and vegetables from the water, but do not pour out the broth. Cut offal into thin slices no more than half a centimeter thick. Cut boiled carrots into slices. Pour gelatin with cold water and let it swell. Add it to the broth and stir thoroughly.

Prepare a beautiful form in which you will have aspic. Pour some broth into it and let it brew. Then put some of the chopped carrots and parsley in there. Lay your tongue out nicely on top. Put another layer of carrots and parsley on it. After that, fill in all the components with the remaining volume of beef broth and put the form with the filling in the refrigerator, where it will completely harden.

In summer, you can cook beef tongue in fresh tomato sauce

The first step is to boil the tongue, as this process takes several hours. When no more than twenty minutes remain before the end of cooking, you can proceed to the sauce. To do this, cut the onions into small cubes and fry them in vegetable oil. It is important to fry it not on high heat so that the onion just becomes transparent, not golden.

Tomatoes should be peeled. To make it go away faster and in a thin layer, there is one little secret. Just dip the tomato in boiling water for a few seconds to splash hot water over the skin. After that, she will literally crawl off the vegetable herself, revealing its juicy pulp. Cut the peeled tomatoes into small cubes. Send them to the onions in the pan.

Stir slowly and add sugar and salt and pepper to taste. Continue stirring the tomato-onion mixture until it simmers over low heat for a few minutes. In the meantime, the language must be cooked. Take it out of the broth and let it cool down a little so that you can remove the tough skin from it. When the delicacy is cleaned, cut it into pieces across. Put them in the pan with the tomato sauce. Pour in half a glass of beef broth. Cover the pan with a lid and let the dish simmer over low heat for half an hour.

The finished delicacy can be served warm. For a dietary table, it is recommended to prepare a light salad of fresh vegetables with a low calorie content.

Original dishes with pork tongue

This offal can be deliciously baked in the oven. To implement this recipe, you need the following products:

• pork tongues - per 1 kg;
• garlic - 4 teeth;
• soy sauce - 2 tbsp. l.;
• bay leaf - 4 pcs.;
• vegetable oil - 2 tbsp. l.;
• salt - ½ tsp;
• seasoning "Hmeli-suneli" - 1 tsp;
• seasoning "Provencal herbs" - ½ tsp.

Wash the pork tongues thoroughly, process and dry. For dressing, combine salt, seasonings, crushed bay leaves, vegetable oil and soy sauce in one bowl. Grind the garlic with a press and send it to the rest of the dressing components. Mix all ingredients thoroughly.

Rub the tongues well with this mixture, put them in a resealable food container or a saucepan that can be covered with a lid. It is recommended to send the delicacies to the refrigerator to infuse in the cold for five hours. Therefore, it would be more rational to cook them in the evening in order to continue the process in the morning.

In the morning, wrap the sub-product in several layers of foil. Preheat the oven to two hundred degrees and send delicacies in foil into it. Reduce the heat to medium intensity and bake in the oven for an hour and a half. Then take them out and let them cool. Remove the tough skin from barely warm tongues and cut the already completely cold delicacy into thin slices.

You can also cook stewed pork tongue in a spicy sauce. For this you will need:

• pork tongue - 300 g;
• chicken leg - 1 pc.;
• soy sauce - 3 tbsp. l.;
• starch - 2 tsp;
• fat - 25 g;
• salt - to taste.

Boil the tongue according to the above method and cut it into thin slices. In a small saucepan, boil one small chicken leg in salted water to get the broth. You only need 50 grams, and on the rest you can cook soup.

Heat up a frying pan and place thinly sliced ​​bacon on it. Fry them for about ten minutes over medium heat. Mix chicken broth with soy sauce. Heat up another large skillet. Put the tongue pieces on it and immediately pour in the chicken broth with soy sauce. Bring it to a boil. Then send the fat melted from the fat there.

Dilute starch in cold water, according to the preparation method described on its packaging. Pour the starch into the pan in a thin stream, constantly stirring its contents. Stir it for a couple of minutes. Then put the tongue on a dish and pour the sauce from the pan on top. If desired, sprinkle the dish with finely chopped herbs on top.

beef tongue rich in vitamins and minerals such as: vitamin B2 - 16.7%, vitamin B5 - 39.6%, vitamin B12 - 156.7%, vitamin PP - 38.5%, phosphorus - 28%, iron - 22.8 %, molybdenum - 22.9%, chromium - 38%, zinc - 40.3%

What is useful Beef tongue

• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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