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.