The amount of Meats that contain 40 mg of Vitamin C (11 - 20)

• 

  5 mg

  (per 30 g edible portion)

  Cattle, Offal (small intestine, raw)
  × 8
• 

  1 mg

  (per 5 g edible portion)

  Swine, Sausage (bologna)
  × 40
• 

  5 mg

  (per 50 g edible portion)

  Swine, Sausage (frankfurter)
  × 8
• 

  7 mg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 5.7
• 

  1 mg

  (per 12 g edible portion)

  Swine, Sausage (vienna)
  × 40
• 

  1 mg

  (per 10 g edible portion)

  Cattle, Offal (large intestine, raw)
  × 40
• 

  2 mg

  (per 35 g edible portion)

  Chicken, Offal (gizzard, raw)
  × 20
• 

  1 mg

  (per 10 g edible portion)

  Whale (blubber, raw)
  × 40
• 

  8 mg

  (per 210 g edible portion)

  Chicken, Broiler meat (thigh, without skin, raw)
  × 5
• 

  1 mg

  (per 20 g edible portion)

  Swine, Offal (heart, raw)
  × 40