Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 187.0 kcal, 22.7g protein, 0g carbohydrate, and 10.7g fat — of which 2.94g is saturated (27.5% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. Sodium comes in at 111.0mg per 100g, a moderate amount that fits comfortably in most days. The database lists Per package or as prepared as the usual preparation — relevant because how it is cooked changes the fat that ends up on 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.
Since Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised earns a Recommended grade, it can be a regular part of a Mediterranean-style week, which is the AASLD's framework for MASLD.
In context, chicken, broilers or fryers, dark meat, drumstick, meat and skin, braised is a genuinely protein-dense choice (23g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 1 drumstick; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Poultry Products group, chicken, broilers or fryers, dark meat, drumstick, meat and skin, braised 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.
Can you eat Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised if you have fatty liver disease?
Based on Saturated fat: 27% of total fat. Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised is classified as Recommended for fatty liver. For best results, follow the recommended portion of 80-100g and cooking method: proper preparation. The American Association for the Study of Liver Diseases (AASLD) specifically recommends a Mediterranean-style diet rich in vegetables, fish, olive oil, and whole grains while limiting saturated fat, added sugar, and processed foods.
Why is Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised classified as Recommended for fatty liver?
Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised is classified as Recommended primarily because Saturated fat: 27% of total fat. This classification is based on the AASLD 2023 practice guidance, which evaluates foods based on their saturated fat profile, carbohydrate quality, added sugar content, and degree of processing. Choosing whole, minimally processed foods is generally recommended for optimal liver health.
What are good alternatives to Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised for fatty liver?
Instead of Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised, consider fish like salmon, plant proteins like tofu and lentils, or lean cuts of red meat in moderation. These alternatives are more aligned with the Mediterranean diet and the AASLD recommendations for fatty liver management. The key is to choose foods with lower saturated fat, no added sugar, and minimal processing.
What are the key nutrients in Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised for fatty liver?
Per 100g, Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised contains 22.7g protein, 10.7g fat (2.9g saturated), 0g carbs, 0.0g fiber, and 187 calories. For fatty liver, focus on the ratio of saturated to total fat and the fiber content. Foods with higher fiber and lower saturated fat are generally more supportive of liver health.
What is the serving size of Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised for fatty liver?
A single serving of Chicken, Broilers or Fryers, Dark Meat, Drumstick, Meat and Skin, Braised is 1 drumstick. 3-5 times per week. The Mediterranean approach framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
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.