Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods

Table 3

Percentage of heme iron and nonheme iron to total iron in raw and cooked lamb meat.

	Heme iron (%)*	Nonheme iron (%)**
Raw	65.70	31.20
Boiled	67.75	53.56
Fried	71.97	33.10
Grilled	76.01	32.76

 *Heme iron determined by method A.
**Nonheme iron determined by Ferrozine method.