Oxtail is the common name for a cow’s tail. It is used in a variety of cuisines, including traditional Jamaican and Chinese recipes. Oxtail is most often served as part of a stew or a soup, as the fat, cartilage and bone marrow add plenty of flavor. The meat becomes very tender when it is subjected to wet cooking for long periods of time.
A 100-gram serving of oxtail contains 262 calories. Of these calories, 130 of them are from fat. Because oxtail is most often served as part of a larger dish and is most commonly stewed, the number of calories consumed in a dish of oxtail will depend significantly on the other ingredients used. Usual ingredients include onions, garlic, beans and winter vegetables. Animal or vegetable stock is also often used for making stews or soups with oxtail.
Fat and Cholesterol
There are 14.34 grams of total fat in a 100-gram serving of oxtail. Of this, 5.56 grams are saturated fats, and the average 2,000 calorie diet should not contain more than 22 grams daily. One serving of oxtail contains no trans fats. Also, one serving of oxtail contains 141 milligrams of cholesterol. Based on a 2,000 calorie diet, you should not consume more than 300 milligrams in a day. Because oxtail is frequently stewed or made into a soup, the amount of added fat will vary.
Sodium, Carbohydrates and Protein
One serving of oxtail also contains 233 milligrams of sodium and no carbohydrates whatsoever. In a 100-gram serving of oxtail, there are 30.93 grams of protein. This amount makes oxtail a very good source of protein, as this is almost two-thirds of the daily protein requirement for a 2,000-calorie diet. Protein is an important element for muscle development and body growth, as well as being a good source of energy.
Oxtail contains trace amounts of calcium, with 10 milligrams of calcium present in 100 grams of oxtail. However, oxtail is a very good source of iron, as it contains 3.6 milligrams of iron per serving. This amount is 20 percent of the daily requirement for a 2,000-calorie diet. Increasing the nutrient content of oxtail can be done by including a wide variety of vegetables with your cooked oxtail. Choosing an assortment of vegetables to use in an oxtail stew or soup will help increase the overall nutritional content of your oxtail dish.
- "The Guardian"; The Twist in the Tail; Heston Blumenthal; November 2003
- Caribbean Pot: Jamaican Oxtail Recipe
- Canadian Living: Braised Oxtail and Winter Vegetables
- Food Network.ca; Heritage Cooking - Oxtail with Rice and Peas; February 2011
- FitClick: Oxtail
- Fit Day: Nutrition Info For: Beef, oxtails, cooked