Vitamin C Content of Foods
(401 - 410)
-
(per 4 g edible portion)
Chicken, Offal (cartilage bone, raw)
3 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
3 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
8 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
4 mg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
-
(per 13 g edible portion)
Cattle, Offal (tongue, raw)
3 mg
(per 100 g edible portion)
Scallop (raw)
1 mg
(per 20 g edible portion)
Oyster (cultured, raw)
2 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
3 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
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