Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Pork, Loin, Country-style Ribs,, Bone-in, Roasted belongs to the Pork Products group in the USDA FoodData Central database. Per 100 grams, it provides 359.0 kcal, 21.8g protein, 0g carbohydrate, and 29.5g fat — of which 10.69g is saturated (36.2% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. Sodium is moderate — 52.0mg 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 Pork, Loin, Country-style Ribs,, Bone-in, Roasted signals controlled portions and a measured rhythm, not an everyday default.
In context, pork, loin, country-style ribs,, bone-in, roasted is a genuinely protein-dense choice (22g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 138g; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Pork Products group, pork, loin, country-style ribs,, bone-in, roasted 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, Country-style Ribs,, Bone-in, Roasted with fatty liver?
Pork, Loin, Country-style Ribs,, Bone-in, Roasted can be eaten in moderation with fatty liver. Saturated fat: 36% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Pork, Loin, Country-style Ribs,, Bone-in, Roasted should be consumed up to 2 times per week, with a serving size of 70-100g.
How much Pork, Loin, Country-style Ribs,, Bone-in, Roasted can I eat per day with fatty liver?
The recommended portion of Pork, Loin, Country-style Ribs,, Bone-in, Roasted 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, Country-style Ribs,, Bone-in, Roasted classified as Eat in Moderation for fatty liver?
Pork, Loin, Country-style Ribs,, Bone-in, Roasted is classified as Eat in Moderation primarily because Saturated fat: 36% 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, Country-style Ribs,, Bone-in, Roasted for fatty liver?
Per 100g, Pork, Loin, Country-style Ribs,, Bone-in, Roasted contains 21.8g protein, 29.5g fat (10.7g saturated), 0g carbs, 0.0g fiber, and 359 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.