On Sun, 17 Feb 2002 21:43:58 +0900, Tom Bridgeland <[log in to unmask]>
wrote:

>C is especially vulnerable to heat, it is oxidised. Meat actually has
>a fair bit of C before it is cooked.
>
>Anyone know if rare meat retains any C ?

You could take a look at
thymus, lungs, spleen, liver - they are quite high
about 100 grams/ for a day's amount.

Other items with meat quite low close to zero.

A.S.