Meats Low in Vitamin C (201st - 220th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, with skin, baked)
  
  3 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  3 mg
• Chicken, Offal (cartilage bone, raw)
  
  3 mg
• Pigeon (meat, without skin, raw)
  
  3 mg
• Guinea fowl (meat, without skin, raw)
  
  3 mg
• Cattle, Offal (heart, raw)
  
  4 mg
• Cattle, Offal (omasum, raw)
  
  4 mg
• Swine, Offal (heart, raw)
  
  4 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  4 mg
• Whale (blubber, raw)
  
  5 mg
• Swine, Offal (stomach, boiled)
  
  5 mg
• Swine, Sausage (liver)
  
  5 mg
• Chicken, Offal (heart, raw)
  
  5 mg
• Chicken, Offal (gizzard, raw)
  
  5 mg
• Cattle, Offal (large intestine, raw)
  
  6 mg
• Cattle, Offal (rectum, raw)
  
  6 mg
• Whale (ventral groove meat, raw)
  
  6 mg
• Foie gras (boiled)
  
  7 mg
• Swine, Sausage (vienna)
  
  10 mg
• Swine, Sausage (dry)
  
  10 mg