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