Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Pork, Loin, Blade , Bone-in,, Braised belongs to the Pork Products group in the USDA FoodData Central database. Per 100 grams, it provides 222.0 kcal, 28.0g protein, 0g carbohydrate, and 11.3g fat — of which 2.59g is saturated (22.9% 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 70.0mg 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 Pork, Loin, Blade , Bone-in,, Braised 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, pork, loin, blade , bone-in,, braised is a genuinely protein-dense choice (28g 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 Pork Products group, pork, loin, blade , bone-in,, 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.
What does the research say about Pork, Loin, Blade , Bone-in,, Braised for fatty liver?
Based on the AASLD 2023 practice guidance, Pork, Loin, Blade , Bone-in,, Braised is classified as Recommended for individuals with fatty liver disease. Saturated fat: 23% 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.
How much Pork, Loin, Blade , Bone-in,, Braised can I eat per day with fatty liver?
The recommended portion of Pork, Loin, Blade , Bone-in,, Braised for someone with fatty liver is 70-100g, up to 2 times per week. Portion control matters because excess calories — regardless of source — can contribute to liver fat accumulation. Even liver-friendly foods should be eaten in appropriate amounts.
Why is Pork, Loin, Blade , Bone-in,, Braised classified as Recommended for fatty liver?
Pork, Loin, Blade , Bone-in,, Braised is classified as Recommended primarily because Saturated fat: 23% 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 are the key nutrients in Pork, Loin, Blade , Bone-in,, Braised for fatty liver?
Per 100g, Pork, Loin, Blade , Bone-in,, Braised contains 28.0g protein, 11.3g fat (2.6g saturated), 0g carbs, 0.0g fiber, and 222 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.
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.