Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Egg, Yolk, Pasteurized belongs to the Dairy and Egg Products group in the USDA FoodData Central database. Per 100 grams, it provides 296.0 kcal, 15.5g protein, 0.8g carbohydrate, and 25.6g fat — of which 8.62g is saturated (33.7% of total fat).
It is a lightly processed food — closer to whole food than to an industrial formulation. Sodium is moderate — 67.0mg per 100g — which slots easily into a normal day. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
Because Egg, Yolk, Pasteurized is rated Eat in Moderation, treat it as an occasional, portion-controlled choice instead of a daily staple.
In context, egg, yolk, pasteurized is a genuinely protein-dense choice (16g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 1 egg white; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Dairy and Egg Products group, egg, yolk, pasteurized 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 I include Egg, Yolk, Pasteurized in my fatty liver meal plan?
Egg, Yolk, Pasteurized falls under the Eat in Moderation category for fatty liver. Saturated fat: 34% of total fat. A practical approach is to stick to a serving of 1-2 pieces, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
What does the Eat in Moderation rating mean for Egg, Yolk, Pasteurized?
A Eat in Moderation rating means that Egg, Yolk, Pasteurized can be eaten but should be limited to the recommended portion and frequency. Saturated fat: 34% 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.
What is the best way to prepare Egg, Yolk, Pasteurized for fatty liver?
Egg, Yolk, Pasteurized requires minimal preparation and can be enjoyed as part of a balanced Mediterranean diet. The key is to avoid adding unhealthy fats or sugars during preparation. Pair it with plenty of vegetables and whole grains for a complete, liver-friendly meal. The AASLD recommends a Mediterranean-style diet rich in whole foods, so keep your preparation simple and natural.
How many grams of Egg, Yolk, Pasteurized can I have on a fatty liver diet?
A standard serving of Egg, Yolk, Pasteurized is 1 egg white (28.4g). daily. Keeping portions in check is essential because even nutrient-dense foods can contribute to caloric surplus and liver fat storage when overconsumed.
Is Egg, Yolk, Pasteurized high in saturated fat?
Egg, Yolk, Pasteurized contains 8.6g of saturated fat per 100g (33.7% 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 Egg, Yolk, Pasteurized 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.