Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked belongs to the Lamb, Veal, and Game Products group in the USDA FoodData Central database. Per 100 grams, it provides 674.0 kcal, 5.2g protein, 0.6g carbohydrate, and 72.3g fat — of which 31.44g is saturated (43.5% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. Sodium is moderate — 43.0mg per 100g — which slots easily into a normal day. Typical preparation per the database is Per package or as prepared, and that matters because cooking method shifts how much fat reaches the plate. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
The Moderation label on Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked signals controlled portions and a measured rhythm, not an everyday default.
In context, lamb, new zealand, imported, subcutaneous fat, cooked is balanced across protein (5g), fat (72g), and carbohydrate (1g) per 100g. 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 Lamb, Veal, and Game Products group, lamb, new zealand, imported, subcutaneous fat, cooked 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.
What does the research say about Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked for fatty liver?
Based on the AASLD 2023 practice guidance, Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked is classified as Eat in Moderation for individuals with fatty liver disease. Saturated fat: 43% of total fat. The recommended serving is 70-100g, up to 2 times per week. When in doubt, consult your healthcare provider for personalized dietary advice.
Can I substitute Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked with something more liver-friendly?
Yes, good substitutes for Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked include lean poultry, fish, or plant-based proteins. When making swaps, focus on reducing saturated fat and added sugar while increasing fiber and nutrient density. Even small substitutions can have a cumulative positive effect on liver health over time.
Should I measure my portion of Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked is 3 oz (85g) (85.0g), up to 2 times per week. Using visual cues — such as comparing protein portions to the size of your palm — can make portion control easier without weighing every meal.
What are the key nutrients in Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked for fatty liver?
Per 100g, Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked contains 5.2g protein, 72.3g fat (31.4g saturated), 1g carbs, 0.0g fiber, and 674 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.
Why is Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked classified as Eat in Moderation for fatty liver?
Lamb, New Zealand, Imported, Subcutaneous Fat, Cooked is classified as Eat in Moderation primarily because Saturated fat: 43% 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.
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.