Meats High in Vitamin C (41st - 60th) (per 100 g edible portion)

• Pigeon (meat, without skin, raw)
  
  3 mg
• Chicken, Offal (cartilage bone, raw)
  
  3 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  3 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  3 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  3 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  3 mg
• Swine (liver paste)
  
  3 mg
• Swine, Offal (tongue, raw)
  
  3 mg
• Cattle, Offal (kidney, raw)
  
  3 mg
• Cattle, Offal (tongue, raw)
  
  3 mg
• Chicken, Broiler meat (sasami, baked)
  
  2 mg
• Chicken, Broiler meat (sasami, raw)
  
  2 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  2 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  2 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  2 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  2 mg
• Turkey (meat, without skin, raw)
  
  2 mg
• Duck, domesticated (meat, with skin, raw)
  
  2 mg
• Swine, Sausage (fresh sausage)
  
  2 mg
• Swine, Offal (cartilage, boiled)
  
  2 mg