On Tue, 25 Feb 2003 08:32:17 +0900, Thomas Bridgeland
<[log in to unmask]> wrote:

 >On Tuesday, February 25, 2003, at 02:13  AM, Mary French wrote:
 >
 >> For those concerned about vitamins, Voegtlin's book The Stone Age Diet
 >> has a chart demonstrating that all the necessary vitamins can be
 >> obtained from meat, with the exception of C, which apparantly can be
 >> manufactured by the body, because Inuits eating a meat-only diet do
 >> not get scurvy (but sailors eating salt-preserved meats did)
 >
 >C is in uncooked meat.

Here's some information about vitamin C density in beef, that I've taken
from USDA Nutrient Database. I guess this information applies more or less
to other rumin
ants as well, and maybe even other groups of animals. Good to
know when there's no other sources of vitamin C available.

(Sometimes the density is greater in a cooked version of a certain part
maybe because of water loss or some other factor.)

===================
VITAMIN C PER 100 g
===================
Spleen: 45.5 ml (braised: 50.3 ml)
Lungs: 38.5 ml (braised: 32.7 ml;
Thymus: 34 ml (braised: 30.2 ml)
Liver: 22 ml (pan-fried: 23 ml; braised: 23 ml)
Brain: 16.6 ml (pan-fried: 3.3 ml; simmered: 1 ml)
Pancreas: 13.7 ml (braised: 20.3 ml)
Kidneys: 8.9 ml (simmered: 0.8 ml)
Heart: 6.3 ml (simmered: 1.5 ml)
Tongue: 3.1 ml (simmered: 0.5 ml)
Muscle meat: nothing or very little
===================

/Fredri
k