Vitamin C Content of Meats (31 - 40)

2 mg

(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
3 mg

(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
1 mg

(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
1 mg

(per 25 g edible portion)
Swine, Sausage (fresh sausage)
1 mg

(per 50 g edible portion)
Swine, Ground meat (raw)
1 mg

(per 60 g edible portion)
Swine, Pork, medium type breed (boston butt, lean, raw)
1 mg

(per 45 g edible portion)
Swine, Pork, medium type breed (picnic shoulder, lean, raw)
1 mg

(per 61 g edible portion)
Swine, Pork, large type breed (outside ham, lean, raw)
3 mg

(per 125 g edible portion)
Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
1 mg

(per 50 g edible portion)
Swine, Pork, large type breed (belly, lean and fat, raw)

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