Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Pork, Loin, Blade , Bone-in,, Broiled belongs to the Pork Products group in the USDA FoodData Central database. Per 100 grams, it provides 193.0 kcal, 25.0g protein, 0g carbohydrate, and 9.6g fat — of which 2.32g is saturated (24.2% 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 76.0mg 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. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
With its Recommended rating, Pork, Loin, Blade , Bone-in,, Broiled fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, pork, loin, blade , bone-in,, broiled is a genuinely protein-dense choice (25g 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,, broiled 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 Pork, Loin, Blade , Bone-in,, Broiled with fatty liver?
No, Pork, Loin, Blade , Bone-in,, Broiled can be included in a fatty liver diet. Saturated fat: 24% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Pork, Loin, Blade , Bone-in,, Broiled should be consumed up to 2 times per week, with a serving size of 70-100g.
Should I measure my portion of Pork, Loin, Blade , Bone-in,, Broiled for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Pork, Loin, Blade , Bone-in,, Broiled 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 good alternatives to Pork, Loin, Blade , Bone-in,, Broiled for fatty liver?
Instead of Pork, Loin, Blade , Bone-in,, Broiled, consider fish like salmon, skinless chicken breast, or plant proteins like tofu and lentils. These alternatives are more aligned with the Mediterranean diet and the AASLD recommendations for fatty liver management. The key is to choose foods with lower saturated fat, no added sugar, and minimal processing.
What does the Recommended rating mean for Pork, Loin, Blade , Bone-in,, Broiled?
A Recommended rating means that Pork, Loin, Blade , Bone-in,, Broiled can be safely included in a fatty liver diet when consumed in appropriate portions. Saturated fat: 24% 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.
Is Pork, Loin, Blade , Bone-in,, Broiled high in saturated fat?
Pork, Loin, Blade , Bone-in,, Broiled contains 2.3g of saturated fat per 100g (24.2% of total fat). The AASLD guidance recommends limiting saturated fat intake to support liver health. This is a relatively low saturated fat content, which aligns well with the Mediterranean diet. Pairing Pork, Loin, Blade , Bone-in,, Broiled 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.