[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-yang-she":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},15.7,18.1,1.2,0,"猪舌，卤味经典，口感独特。",[10,13,16],{"title":11,"content":12},"纯肌肉器官富含风味","每100克猪口条含蛋白质15.7克、脂肪18.1克、热量233千卡。舌头是完全由肌肉组成的器官，肌纤维细密紧实、脂肪均匀镶嵌其间，卤制后口感兼具软嫩与韧性，是传统卤味店的必备品种。",{"title":14,"content":15},"含铁和锌","猪口条含有较为丰富的血红素铁和锌，B族维生素（尤其是B12）含量也不低。一份卤猪舌（约100克可食部分）可提供日常推荐铁摄入量的15-20%，是动物内脏和特殊部位中铁含量中等的选择。",{"title":17,"content":18},"卤制去外层皮膜","猪口条卤制前需要在沸水中焯烫2-3分钟，捞出后趁热用刀刮去舌面上的白色粗糙皮膜（苔皮）。去除苔皮后卤制更容易入味，口感和外观也更佳。卤好的猪舌切薄片可直接食用或搭配蒜泥、酱油蘸食。"]