Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 178.0 kcal, 29.1g protein, 0g carbohydrate, and 6.0g fat — of which 1.34g is saturated (22.3% of total fat).
Its processing is minimal, which puts it near the whole-food end of what the Mediterranean pattern prefers. The sodium level is moderate at 108.0mg per 100g, easy enough to fit within a typical day. The standard preparation in the data is Per package or as prepared, which affects the fat profile that actually gets eaten. Every figure here traces back to the USDA nutrition data the site is built on, assessed with the same AASLD 2023 standards throughout.
With its Recommended rating, Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, duck, young duckling, domesticated, white pekin, leg, meat only, bone in, cooked without skin, braised is a genuinely protein-dense choice (29g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 3 oz (85g); keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Poultry Products group, duck, young duckling, domesticated, white pekin, leg, meat only, bone in, cooked without 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.
Should I avoid Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised with fatty liver?
No, Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised can be included in a fatty liver diet. Saturated fat: 22% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised should be consumed 3-5 times per week, with a serving size of 80-100g.
Why is Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised classified as Recommended for fatty liver?
Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised is classified as Recommended primarily because Saturated fat: 22% 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 is the serving size of Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised for fatty liver?
A single serving of Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised is 3 oz (85g). 3-5 timThe Mediterranean approacherranean diet framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
Does Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised provide enough protein for a liver-friendly diet?
Duck, Young Duckling, Domesticated, White Pekin, Leg, Meat Only, Bone In, Cooked Without Skin, Braised offers 29.1g of protein per 100g. Adequate protein intake is important for liver repair and on the whole metThe Mediterranean-style dietediterranean diet includes moderate protein from a variety of sources. This is a good protein source that can support liver repair and muscle maintenance.
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.