Meat and Poultry / Offal
Beef tongue, boiled
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Edible Portion: 86% |
| Calories | 227kcal / 2530kcal (8%) |
Macronutrients
Protein | 11.4 g/ 71g (16%) | ||||||
Total Fat | 12 g/ 42g (28%) | ||||||
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Total Carbs | 18.3 g/ 348g (5%) | ||||||
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Vitamins
Vit A | 4.05 mcg RAE/ 700mcg RAE (0.58%) |
Vit B1 | 0.02 mg/ 1mg (1%) |
Vit B2 | 0.04 mg/ 1mg (3%) |
Vit B3 | 1.1 mg NE/ 16mg NE (6%) |
Vit C | 0 mg/ 70mg (0%) |
Minerals
Calcium | 60 mg/ 750mg (8%) |
Phosphorus | 77 mg/ 700mg (11%) |
Iron | 1.4 mg/ 12mg (11%) |
Sodium | 65 mg/ 1500mg (4%) low |
What is this food?
Beef tongue, boiled. It’s a protein-rich viand made from the tongue of beef, usually cooked until tender and served with rice and side dishes.
Why it matters to health
Beef tongue helps support your daily protein needs for building and maintaining body tissues. In this 100g serving, it has 12g total fat and 4.37g saturated fat, plus 71mg cholesterol. It also has 65mg sodium and 18.3g carbohydrates (carbs are present, though it’s mainly eaten as a protein dish). Since it’s higher in fat and saturated fat compared with lean meats, it’s best paired with fiber-rich vegetables and served in reasonable portions so your meals stay balanced—especially when you’re having 3 full meals plus 1–2 snacks a day.
Healthier tips
- Keep portions moderate: aim for about 1/4 to 1/3 of your plate for beef tongue, then fill the rest with vegetables and rice.
- Pair with lots of non-starchy veggies (e.g., pechay, kangkong, cabbage, carrots) to add fiber and help balance the meal.
- Choose cooking methods that stay simple: boiled is a good start; go easy on extra fatty sauces.
- If you’re having it for lunch or dinner, balance the rest of the day with lighter snacks (fruit, yogurt, or nuts in small portions).
Common Filipino dishes
Beef tongue (dinuguan-style or nilaga), Crispy pata with sides, Kare-kare (with vegetables), Menudo (beef-based), Bulalo (beef shank soup)
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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