160 %
Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.
How many calories are in stewed ox tongue?
293kcal
in a 100 g portion
293 kcal per 100 g.
Source: UK CoFID 2021, record 18-425. Checked 5 October 2026.
23.9 gFat
19.5 gProtein
0 gFibre
160 %Daily vitamin B12
What’s in a 100 g portion
About a third of a portion is water. The rest is 23.9 g fat and 19.5 g protein.
- 23.9 gFat
- 19.5 gProtein
- 48.6 gWater
- 8 gMinerals and the rest
Above average for meat
Ox tongue is 293 kcal per 100 g. The 253 meat in this database average 241.
Ox tongue293
Meat average241
High in salt
2.5 g of salt per 100 g, which is red on a UK traffic-light label (the line is 1.5 g).
Salt, per portion2.5 g
Sugars, per portion0 g
Vitamins and minerals in ox tongue
Four of the 17 recorded reach the “high in” level. Vitamin B12 leads by a long way.
Only a trace
- Vitamin A
- Vitamin D
Show all 17 with amounts
Chloride1450 mg, 181 %
Vitamin B120.004 mg, 160 %
Niacin (vitamin B3)8.3 mg, 52 %
Phosphorus230 mg, 33 %
Iron3 mg, 21 %
Riboflavin (vitamin B2)0.29 mg, 21 %
Pantothenic acid (vitamin B5)0.5 mg, 8.3 %
Potassium150 mg, 7.5 %
Vitamin B60.09 mg, 6.4 %
Biotin0.003 mg, 6 %
Thiamin (vitamin B1)0.06 mg, 5.5 %
Magnesium16 mg, 4.3 %
Calcium31 mg, 3.9 %
Vitamin E0.35 mg, 2.9 %
Vitamin C2 mg, 2.5 %
Folate0.005 mg, 2.5 %
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 D or vitamin A, and only 2.5 % of the vitamin C reference intake per 100 g.
Vitamin D
Tracein ox tongue
Find it inBloater, grilled500 % per 100 g
Vitamin C
2.5%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
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Ox tongue against other meat
Per 100 g, kidney (lamb, fried) has the most vitamin B12 in this comparison, followed by pate (liver).
0.054mg
0.008mg
0.007mg
0.004mg
0.003mg
0.002mg
Kidney, lamb, fried+0.05 mg
Pate, liver+0.004 mg
Tongue, lamb, raw+0.003 mg
Tongue, ox, meat only, pickled, stewedthis page
Pie, game−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
What the numbers say to the questions people actually search.
How many calories are in a portion of ox tongue?
A typical portion (100 g cooked) gives 293 kcal. Per 100 g the figure is 293 kcal.
Is ox tongue high in chloride?
Yes. Tongue, ox, meat only, pickled, stewed has 1450 mg chloride per 100 g, 181 % of the NRV, above the 30 % threshold for a “high in” claim.
Does cooking change the potassium in ox tongue?
Yes. Per 100 g, potassium goes from 300 mg raw to 150 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 (1450 mg, 181 %), vitamin B12 (0.004 mg, 160 %) and niacin (8.3 mg, 52 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-425, Tongue, ox, meat only, pickled, stewed, published by Public Health England under the Open Government Licence v3.0. Main data references: MW4 (1978). Values reviewed for Meat, Poultry and Game Supplement, 1995. 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.
More meat
From the same group, with calories per 100 g, and the foods with the most vitamin B12.
