Vitamin C Content of Meats
(21 - 30)
1 mg
(per 16 g edible portion)
Cattle, Offal (omasum, raw)
-
(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)
1 mg
(per 45 g edible portion)
Chicken, Broiler meat (sasami, baked)
1 mg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
1 mg
(per 60 g edible portion)
Chicken, Broiler meat (thigh, without skin, boiled)
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