Vitamin C Content of Meats
9 mg
(per 18 g edible portion)
Swine, Ham (loin)
6 mg
(per 12 g edible portion)
Swine, Ham (boneless)
4 mg
(per 10 g edible portion)
Swine, Shoulder
7 mg
(per 20 g edible portion)
Swine, Bacon
5 mg
(per 15 g edible portion)
Swine, Ham (chopped)
9 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
9 mg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
2 mg
(per 10 g edible portion)
Swine (roast pork)
4 mg
(per 20 g edible portion)
Swine, Offal (liver, raw)
4 mg
(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
<
1
…
15
>
