The amount of Meats that contain 40 mg of Vitamin C (21 - 30)

• 

  1 mg

  (per 16 g edible portion)

  Cattle, Offal (omasum, raw)
  × 40
• 

  3 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, without skin, baked)
  × 13.3
• 

  3 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, with skin, baked)
  × 13.3
• 

  8 mg

  (per 250 g edible portion)

  Chicken, Broiler meat (thigh, with skin, raw)
  × 5
• 

  4 mg

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 10
• 

  1 mg

  (per 45 g edible portion)

  Chicken, Broiler meat (sasami, baked)
  × 40
• 

  1 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 40
• 

  1 mg

  (per 60 g edible portion)

  Chicken, Broiler meat (thigh, without skin, boiled)
  × 40
• 

  2 mg

  (per 80 g edible portion)

  Chicken, Broiler meat (thigh, with skin, boiled)
  × 20
• 

  3 mg

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 13.3