Vitamin C (ascorbic acid) in Meat By-Products
List of meat by-products with a high vitamin C (ascorbic acid) content.
| № | The amount of | Percent Daily Value (DV) per 100 g | |
|---|---|---|---|
| 1 | Beef lungs | 32.7mg | 36.3% |
| 2 | Pork liver | 23.6mg | 26.2% |
| 3 | Pork brain | 14mg | 15.6% |
| 4 | Pork spleen | 11.6mg | 12.9% |
| 5 | Pork kidneys | 10.6mg | 11.8% |
| 6 | Pork lungs | 7.9mg | 8.8% |
| 7 | Pork pancreas | 5.7mg | 6.3% |
| 8 | Beef brain | 3.3mg | 3.7% |
| 9 | Pork heart | 2mg | 2.2% |
| 10 | Beef liver | 1.9mg | 2.1% |
| 11 | Pork tongue | 1.7mg | 1.9% |
| 12 | Beef tongue | 1.3mg | 1.4% |
| 13 | Beef tripe | 0mg | 0% |
| 14 | Beef heart | 0mg | 0% |
| 15 | Beef kidney | 0mg | 0% |
| 16 | Pork stomach | 0mg | 0% |
| 17 | Pork tail | 0mg | 0% |
| 18 | Pork chitterlings | 0mg | 0% |
| 19 | Pig's feet | 0mg | 0% |
| 20 | Pig's ears | 0mg | 0% |