Calories in stewed ox tongue: 242 kcal per 100 g

What’s in a 100 g portion

More than half of a portion is water, which is why the calories stay low. What is left is mostly protein.

18.3 gFat

19.4 gProtein

58.9 gWater

3.4 gMinerals and the rest

18.3 gFat
19.4 gProtein
58.9 gWater
3.4 gMinerals and the rest

About average for meat

Ox tongue is 242 kcal per 100 g. The 253 meat in this database average 241.

Ox tongue242

Meat average241

High in salt

2.2 g of salt per 100 g, which is red on a UK traffic-light label (the line is 1.5 g).

Salt, per portion2.2 g

Sugars, per portion0 g

Vitamins and minerals in ox tongue

Four of the 18 reach the “high in” level, led by vitamin B12.

160 %

Vitamin B12

0.004 mg in a 100 g portion

34th of 237 meat

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Chloride1420 mg178 %

Zinc3.8 mg38 %

Niacin (vitamin B3)6 mg38 %

Riboflavin (vitamin B2)0.28 mg20 %

Phosphorus140 mg20 %

A source of

Iron

Only a trace

Vitamin A

Show all 18 with amounts

Chloride1420 mg, 178 %

Vitamin B120.004 mg, 160 %

Zinc3.8 mg, 38 %

Niacin (vitamin B3)6 mg, 38 %

Riboflavin (vitamin B2)0.28 mg, 20 %

Phosphorus140 mg, 20 %

Iron2.5 mg, 18 %

Pantothenic acid (vitamin B5)0.6 mg, 10 %

Copper0.09 mg, 9 %

Potassium140 mg, 7 %

Vitamin B60.09 mg, 6.4 %

Folate0.011 mg, 5.5 %

Biotin0.002 mg, 4 %

Vitamin C3 mg, 3.8 %

Thiamin (vitamin B1)0.04 mg, 3.6 %

Magnesium13 mg, 3.5 %

Calcium9 mg, 1.1 %

Manganese0.01 mg, 0.5 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What ox tongue doesn’t give you. And where to find it.

No recorded vitamin A, and only 3.8 % of the vitamin C reference intake and 3.5 % of the magnesium reference intake per 100 g.

Vitamin C

3.8%in ox tongue, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

Tracein ox tongue

Find it inLiver, calf, fried3152 % per 100 g

Magnesium

3.5%in ox tongue, per 100 g

Find it inCoriander leaves, dried184 % per 100 g

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Ox tongue against other meat

Per 100 g, liver sausage has the most vitamin B12 in this comparison, followed by pate (liver).

0.01mg

0.008mg

0.007mg

0.004mg

0.003mg

0.002mg

Liver sausage+0.006 mg

Pate, liver+0.004 mg

Tongue, lamb, raw+0.003 mg

Tongue, ox, meat only, stewedthis page

Burger, beef, 98-99% beef, fried−0.001 mg

Haggis, boiled−0.002 mg

All values per 100 g, from the same dataset. Differences are against ox tongue.

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Questions about ox tongue

The questions people ask about ox tongue, answered from the dataset.

How many calories are in a portion of ox tongue?

A typical portion (100 g cooked) gives 242 kcal. Per 100 g the figure is 242 kcal.

Is ox tongue high in chloride?

Yes. Tongue, ox, meat only, stewed has 1420 mg chloride per 100 g, 178 % of the NRV, above the 30 % threshold for a “high in” claim.

Does cooking change the folate in ox tongue?

Yes. Per 100 g, folate goes from 6 mg raw to 0.011 mg stewed. Part of that is the vitamin or mineral itself changing, part is the change in water content.

Which vitamins and minerals does ox tongue have most of?

By share of the daily reference intake: chloride (1420 mg, 178 %), vitamin B12 (0.004 mg, 160 %) and zinc (3.8 mg, 38 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-426, Tongue, ox, meat only, stewed, 10 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Carcase meat and offal survey, 1982-1983. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Beef Tongue). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.