That’s true, but food preparation played a huge role in retention of it. High temperatures and prolonged storage, reduces its amount. And it also has a half-life of 16-40 days (I think) Also it will depend on how the “meat” was raised and where, and what parts. Hence the recommendation is to get it from fresh vegetables and fruits. To keep scurvy away you only need 10mg of daily intake and that can be absorbed from the meat you consume, but for adult you’ll need to have 5 times more than that (varies on your sex and body mass too). I shouldn’t have made a blanket statement, because there are many variables in that and it is not a simple answer 🐶🐾🫡