Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 332.0 kcal, 24.0g protein, 4.2g carbohydrate, and 23.6g fat — of which 6.32g is saturated (26.8% 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 82.0mg 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. Every figure here traces back to the USDA nutrition data the site is built on, assessed with the same AASLD 2023 standards throughout.
Since Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour 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, neck, meat and skin, fried, flour is a genuinely protein-dense choice (24g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 36g; 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, neck, meat and skin, fried, flour 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 Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour with fatty liver?
No, Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour can be included in a fatty liver diet. Saturated fat: 27% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour should be consumed 3-5 times per week, with a serving size of 80-100g.
What does the Recommended rating mean for Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour?
A Recommended rating means that Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour can be safely included in a fatty liver diet when consumed in appropriate portions. Saturated fat: 27% of total fat. has pro-inflammatory properties that may worsen liver inflammation 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 Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour inflammatory, and how does that affect fatty liver?
Yes, Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour has pro-inflammatory properties. Chronic low-grade inflammation is a key driver of the progression from simple steatosis (fatty liver) to non-alcoholic steatohepatitis (NASH) and fibrosis. The AASLD recommends a Mediterranean-style diet rich in anti-inflammatory foods like olive oil, fatty fish, leafy greens, and berries. Reducing pro-inflammatory foods can help lower liver enzyme levels and support on the whole metabolic health.
Does Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour provide enough protein for a liver-friendly diet?
Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour offers 24.0g of protein per 100g. Adequate protein intake is important for liver repair and in practice metabolic functiThe Mediterranean-style dietdiet includes moderate protein from a variety of sources. This is a good protein source that can support liver repair and muscle maintenance.
What is the serving size of Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour for fatty liver?
A single serving of Chicken, Broilers or Fryers, Neck, Meat and Skin, Fried, Flour is 36g. 3-5 times The Med diet patternanean diet 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.