Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)

The effects of cooking methods (electric oven, grill, microwave, and boiling) on total and heme iron contents of anchovy (Engraulis encrasicholus) were investigated. Effects of cooking methods on total and heme iron contents of anchovy were statistically significant (P<0.05). The highest total and heme iron losses were found in grilled samples (52.6%, 70.4%), and the lowest were found in boiled samples (11.2%, 30.4%). Boiling was the most suitable method in terms of both total and heme iron contents of anchovy.