Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers.

Food Sci Nutr · 2026 · PMC13253989 · PMID 42294074

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an increasing trendno p-value reported

Fe content did not decrease after digestion under any of the applied cooking methods; on the contrary, it generally exhibited an increasing trend, indicating effective release of iron into the soluble fraction during digestion, thereby confirming liver as a valuable dietary source of this mineral.

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