Consumers are well aware that oranges, lemon and paprika are important sources of vitamin C. However, it may come as a surprise that meat products like Wiener and Frankfurter sausages, liver paté and cooked ham can also be good sources of vitamin C.
Such cured meat products usually contain ascorbic acid or sodium ascorbate as antioxidants in order to aid the nitrite curing process. These additives are labeled in the list of ingredients, either by the names above, or by the E-number E300 or E301.
Most of the added ascorbic acid or ascorbate is even retained in the ham or sausage after manufacturing and storage until the end of shelf-life. Typically 20–25 mg vitamin C per 100 g is contained when consumed. That means, by consumption of a pair of Wieners or Frankfurters (200 g) about half of the recommended daily allowance (RDA) for vitamin C is provided.