Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked belongs to the Beef Products group in the USDA FoodData Central database. Per 100 grams, it provides 254.0 kcal, 24.6g protein, 0g carbohydrate, and 16.5g fat — of which 6.36g is saturated (38.5% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. Sodium is moderate — 70.0mg per 100g — which slots easily into a normal day. Typical preparation per the database is Per package or as prepared, and that matters because cooking method shifts how much fat reaches the plate. All of these figures come from the USDA database this site is built around, scored with the same AASLD 2023 rules used everywhere here.
The Moderation label on Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked signals controlled portions and a measured rhythm, not an everyday default.
In context, beef, ground, 75% lean meat / 25% fat, loaf, baked is a genuinely protein-dense choice (25g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 1 patty (3 oz); keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Beef Products group, beef, ground, 75% lean meat / 25% fat, loaf, baked sits where it does because of the numbers above — the saturated-fat share, added sugar, and processing checks that decide every rating on this site. The rating is not a verdict on the food as a whole; it is a verdict on how it fits the Mediterranean pattern recommended for MASLD.
Should I avoid Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked with fatty liver?
Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked can be eaten in moderation with fatty liver. Saturated fat: 39% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked should be consumed up to 2 times per week, with a serving size of 70-100g.
Can I substitute Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked with something more liver-friendly?
Yes, good substitutes for Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked include fish like salmon, skinless chicken breast, or plant proteins like tofu and lentils. When making swaps, focus on reducing saturated fat and added sugar while increasing fiber and nutrient density. Even small substitutions can have a cumulative positive effect on liver health over time.
How many grams of Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked can I have on a fatty liver diet?
A standard serving of Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked is 1 patty (3 oz) (85.0g). up to 2 times per week. Keeping portions in check is essential because even nutrient-dense foods can contribute to caloric surplus and liver fat storage when overconsumed.
What does the Eat in Moderation rating mean for Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked?
A Eat in Moderation rating means that Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked can be eaten but should be limited to the recommended portion and frequency. Saturated fat: 39% of total fat. Choosing whole, minimally processed foods is generally recommended for optimal liver health. This rating system is designed to help you make informed choices aligned with the Mediterranean diet framework recommended by the AASLD for managing MASLD.
Is Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked high in saturated fat?
Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked contains 6.4g of saturated fat per 100g (38.5% of total fat). The AASLD guidance recommends limiting saturated fat intake to support liver health. This is a moderate level. Consider balancing with other low-saturated-fat foods throughout the day. Pairing Beef, Ground, 75% Lean Meat / 25% Fat, Loaf, Baked with fiber-rich vegetables can help mitigate the impact of dietary fat on liver metabolism.
Data Sources
Nutritional data from USDA FoodData Central. Verdict engine based on AASLD 2023 Practice Guidance and ADA 2024 Standards of Care. This is dietary reference information, not medical advice. Always consult your healthcare provider before making dietary changes.