> (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
 > ===================
  any number for adrenal glands ?
the difference between cooked and raw parts is puzzling why some organs
loose so much and others get denser in vit c ?
jean-claude