Meats High in Vitamin C (81st - 100th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  2 mg
• Snapping turtle (meat, raw)
  
  1 mg
• Chicken, Offal (skin, thigh, raw)
  
  1 mg
• Chicken, Offal (skin, breast, raw)
  
  1 mg
• Chicken, Broiler meat (sasami, boiled)
  
  1 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  1 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  1 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  1 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  1 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  1 mg
• Common pheasant (meat, without skin, raw)
  
  1 mg
• Duck, wild (meat, without skin, raw)
  
  1 mg
• Aigamo (meat, with skin, raw)
  
  1 mg
• Goat (meat, lean, raw)
  
  1 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  1 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  1 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  1 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  1 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  1 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  1 mg