Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.3 MG | 26% | |
| Niacin | 2.3 MG | 14% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Vitamin B-12 | 5.2 UG | 218% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.3 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 1.7 MG | 10% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 143 MG | 11% | |
| Potassium, K | 132 MG | 3% | |
| Sodium, Na | 52 MG | 2% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.2 MG | 22% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 9.1 UG | 17% |
Nutrition Highlights
- Good source of protein with 17.5g per 100g.
- Good source of Copper, Cu (22% DV).
- Good source of Riboflavin (26% DV).
- Rich source of Vitamin B-12 (218% of Daily Value per 100g).
About Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered
This tender, flavorful cut comes from the tongue of young sheep raised in New Zealand's lush pastures. After being imported, it undergoes a careful preparation process - first soaked to remove excess blood and impurities, then gently simmered until perfectly tender. The swiss cut refers to the specific way the meat is trimmed and prepared, making it ready for immediate use in recipes.
This protein-rich delicacy offers an impressive nutritional profile, delivering 17.5g of complete protein per 100g serving along with essential minerals like iron, zinc, and vitamin B12. While it contains 22g of fat per serving, much of this is intramuscular fat that contributes to its rich, buttery texture and flavor. The cooking process makes it easily digestible while preserving its nutrients. In culinary applications, this cut shines when sliced thin for sandwiches, diced into hearty stews, or served as a gourmet appetizer. Its mild, slightly sweet flavor pairs beautifully with acidic ingredients like pickles or mustard, and it's particularly popular in traditional European and Middle Eastern cuisines where nose-to-tail eating is valued.
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