Meats Low in Vitamin C (181st - 200th) (per 100 g edible portion)

• Swine, Pork, large type breed (outside ham, lean, raw)
  
  2 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  2 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  2 mg
• Swine, Ground meat (raw)
  
  2 mg
• Swine, Offal (cartilage, boiled)
  
  2 mg
• Swine, Sausage (fresh sausage)
  
  2 mg
• Duck, domesticated (meat, with skin, raw)
  
  2 mg
• Turkey (meat, without skin, raw)
  
  2 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  2 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  2 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  2 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  2 mg
• Chicken, Broiler meat (sasami, raw)
  
  2 mg
• Chicken, Broiler meat (sasami, baked)
  
  2 mg
• Cattle, Offal (tongue, raw)
  
  3 mg
• Cattle, Offal (kidney, raw)
  
  3 mg
• Swine, Offal (tongue, raw)
  
  3 mg
• Swine (liver paste)
  
  3 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  3 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  3 mg