Aminal Sources of Vitamin C

The overwhelming majority of species of animals and plants synthesise their own vitamin C. Therefore, some animal products can be used as sources of dietary vitamin C.
Vitamin C is most present in the liver and least present in the muscle. Since muscle provides the majority of meat consumed in the western human diet, animal products are not a reliable source of the vitamin. Vitamin C is present in mother’s milk but, not present in raw cow’s milk. All excess vitamin C is disposed of through the urinary system.
The following table shows the relative abundance of vitamin C in various foods of animal origin, given in milligram of vitamin C per 100 grams of food:

 

Animal Source Amount
(mg / 100g)
Animal Source Amount
(mg / 100g)
Calf  Liver (Raw)

36

Lamb heart (roast)

11

Beef liver (raw)

31

Calf adrenals (raw)

11

Oysters (raw)

30

Lamb tongue (stewed)

6

Cod roe (fried)

26

Human milk (fresh)

4

Pork liver (raw)

23

Goat milk (fresh)

2

Lamb brain (boiled)

17

Camel milk (fresh)

5

Chicken liver (fried)

13

Cow Milk (fresh)

2

Lamb liver (fried)

12

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