Meats High in Vitamin C (1st - 20th) (per 100 g edible portion)

• Swine, Ham (shoulder)
  
  55 mg
• Swine, Loin
  
  50 mg
• Swine, Ham (loin)
  
  50 mg
• Swine, Ham (boneless)
  
  49 mg
• Swine, Sausage (lyoner)
  
  43 mg
• Swine, Ham (pressed)
  
  43 mg
• Swine, Shoulder
  
  39 mg
• Swine, Ham (bone-in)
  
  39 mg
• Swine, Sausage (mixed)
  
  35 mg
• Swine, Bacon
  
  35 mg
• Swine, Ham (chopped)
  
  32 mg
• Swine, Ham (mixed pressed)
  
  31 mg
• Cattle, Offal (liver, raw)
  
  30 mg
• Chicken, Offal (liver, raw)
  
  20 mg
• Swine (roast pork)
  
  20 mg
• Swine, Sausage (semi-dry)
  
  20 mg
• Swine, Offal (liver, raw)
  
  20 mg
• Swine, Ham (uncooked ham, fresh)
  
  18 mg
• Swine, Offal (kidney, raw)
  
  15 mg
• Cattle, Offal (small intestine, raw)
  
  15 mg