Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Hyacinth Beans, Mature Seeds, Boiled, with Salt belongs to the Legumes and Legume Products group in the USDA FoodData Central database. Per 100 grams, it provides 117.0 kcal, 8.1g protein, 20.7g carbohydrate, and 0.6g fat — of which 0.1g is saturated (16.7% 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 243.0mg per 100g, a moderate amount that fits comfortably in most days. The database lists Boiled as the usual preparation — relevant because how it is cooked changes the fat that ends up on the plate. The values above come from USDA FoodData Central, the same source used across this site, evaluated with the consistent AASLD 2023 criteria.
Since Hyacinth Beans, Mature Seeds, Boiled, with Salt 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, hyacinth beans, mature seeds, boiled, with salt is very low in fat at 1g per 100g, so it contributes little saturated fat even in a regular rotation. Because it rates its verdict, keeping the serving small and the frequency low is the practical way to fit it in.
Compared with other entries in the Legumes and Legume Products group, hyacinth beans, mature seeds, boiled, with salt 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 Hyacinth Beans, Mature Seeds, Boiled, with Salt in my fatty liver meal plan?
Hyacinth Beans, Mature Seeds, Boiled, with Salt falls under the Recommended category for fatty liver. Whole grain. A practical approach is to stick to a serving of 100g, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
What does the Recommended rating mean for Hyacinth Beans, Mature Seeds, Boiled, with Salt?
A Recommended rating means that Hyacinth Beans, Mature Seeds, Boiled, with Salt can be safely included in a fatty liver diet when consumed in appropriate portions. Whole grain. 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.
How does Hyacinth Beans, Mature Seeds, Boiled, with Salt fit into a low-carb approach for fatty liver?
With 21g of carbs per 100g, Hyacinth Beans, Mature Seeds, Boiled, with Salt is a whole grain. If you are following a reduced-carbohydrate approach for fatty liver, consider adjusting your portion size. The Mediterranean-style diet — recommended by AASLD — does not require strict carb restriction but emphasizes choosing whole, minimally processed carbohydrate sources.
What are the key nutrients in Hyacinth Beans, Mature Seeds, Boiled, with Salt for fatty liver?
Per 100g, Hyacinth Beans, Mature Seeds, Boiled, with Salt contains 8.1g protein, 0.6g fat (0.1g saturated), 21g carbs, 0.0g fiber, and 117 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.
How many grams of Hyacinth Beans, Mature Seeds, Boiled, with Salt can I have on a fatty liver diet?
A standard serving of Hyacinth Beans, Mature Seeds, Boiled, with Salt is 1 cup cooked (194.0g). 3 or more 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.
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.