Veal tongue: good and bad
.The most valuable is veal - fresh meat of immature animals, that is, calves.Such meat is especially tender, soft and has excellent taste qualities.
Beef offals - liver, kidneys, heart, brains, and also language belong to the products of the first category.Especially delicious culinary experts consider beef tongue, without it there is not one solemn event.
What does fresh calfskin look like?
Veal tongue is a whole muscle, covered with a rough shell.The average weight of one language is 300-600 grams.To ensure that the product has an attractive presentation, the suppliers of this product pre-cut lymph nodes, connective tissue, and pieces of fat from it.A special stamp confirming the passage of sanitary and veterinary control will also tell about high quality of the product.
The color of fresh veal tongue has a pink or purple hue.On the surface of the rough film there should be no yellow or brown coating.If you are offered a language in gray, it is better to refrain from buying.Most likely this product is stale and frozen several times.
Important! The tongue cut must be fresh and not windward.With a slight pressure, a small amount of clear liquid can leak out.If the blood flows from the meat or a viscous viscous substance with an unpleasant smell - the product is spoiled.
Energy value and caloric value of veal tongue
Nutritional information 100 g:
- Caloric value: 163.3 kcal
- Proteins: 13,6 gr
- Fats: 12,1 gr
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- Water: 71.2 gr
- Ash: 0,9 gr
- Calcium: 7 mg
- Magnesium: 19 mg
- Sodium: 65 mg
- Potassium: 325 mg
- Phosphorus: 162 mg
- Sulfur: 136 mg
Vitamins:
- Vitamin PP: 3G
- Vitamin B1( thiamine): 0.1 mg
- Vitamin B2( riboflavin): 0.3 mg
- Vitamin PP( Niacin equivalent): 5.2576 mg
Microelements:
- Iron:5 mg
- Iodine: 7 μg
100 grams of meat contain 4.8 grams of saturated fatty acids.
Veal tongue use
Veal tongue contains a large amount of iron, which is why it is recommended to be eaten by pregnant women, people with anemia and low hemoglobin levels.
In 100 grams of boiled tongue there is a daily norm of vitamin B12.It helps to control the balance of fats and carbohydrates.Due to the zinc in the composition, the byproduct is shown to people with diabetes.This substance activates the natural production of insulin.
Tender calfskin meat does not contain connective tissues, so it can be easily digested without causing stomach colic and intestinal obstruction.It is proved that regular use of delicious meat helps to get rid of migraines and insomnia.The active substances in the product normalize the nervous system.
Important! Veal tongue should be eaten by people who have recently undergone surgery.It will help restore strength, improve the overall state and replenish the reserves of lost energy.
Possible damage
Possible damage can occur when the calf is overeaten.The fats contained in it can have a significant load on the liver.
Also defective body can poor quality meat.Together with the feeds, hormones, pesticides or antibiotics enter the animal's body.Before buying, be sure to have a stamp of sanitary control or ask the seller for a quality certificate.
Recommendations
Veal tongue is eaten in boiled form.Salads, snacks and hot dishes are prepared from it.
- To make the veal tongue soft, without hard veins, it was easily cut into beautiful slices, it must be properly boiled.
- For this, it is necessary to thoroughly clean the rough surface of the tongue with a knife, pour it with water and put it on a stove.
- After the water boils, make a smaller fire and simmer the meat for about 2 hours.
- At the very beginning, water should be added to taste, add spices and fresh vegetables( onions, bell peppers, carrots).
