Vitamin C Content of Meats
(11 - 20)
5 mg
(per 30 g edible portion)
Cattle, Offal (small intestine, raw)
1 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
5 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
7 mg
(per 70 g edible portion)
Swine, Sausage (dry)
1 mg
(per 12 g edible portion)
Swine, Sausage (vienna)
1 mg
(per 10 g edible portion)
Cattle, Offal (large intestine, raw)
2 mg
(per 35 g edible portion)
Chicken, Offal (gizzard, raw)
1 mg
(per 10 g edible portion)
Whale (blubber, raw)
8 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
1 mg
(per 20 g edible portion)
Swine, Offal (heart, raw)
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