Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Pork, Loin, Country-style Ribs,, Bone-in, Broiled belongs to the Pork Products group in the USDA FoodData Central database. Per 100 grams, it provides 216.0 kcal, 27.8g protein, 0g carbohydrate, and 11.7g fat — of which 3.1g is saturated (26.5% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. Sodium is moderate — 84.0mg 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 Recommended rating on Pork, Loin, Country-style Ribs,, Bone-in, Broiled means it works as a regular item in a Mediterranean-style week, the approach the AASLD favors for MASLD.
In context, pork, loin, country-style ribs,, bone-in, broiled 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, country-style ribs,, 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.
Can I include Pork, Loin, Country-style Ribs,, Bone-in, Broiled in my fatty liver meal plan?
Pork, Loin, Country-style Ribs,, Bone-in, Broiled falls under the Recommended category for fatty liver. Saturated fat: 26% of total fat. A practical approach is to stick to a serving of 70-100g, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
What is the serving size of Pork, Loin, Country-style Ribs,, Bone-in, Broiled for fatty liver?
A single serving of Pork, Loin, Country-style Ribs,, Bone-in, Broiled is 3 oz (85g). up to 2 times per week. A Mediterranean-style way of eating framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
What does the Recommended rating mean for Pork, Loin, Country-style Ribs,, Bone-in, Broiled?
A Recommended rating means that Pork, Loin, Country-style Ribs,, Bone-in, Broiled can be safely included in a fatty liver diet when consumed in appropriate portions. Saturated fat: 26% 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, Country-style Ribs,, Bone-in, Broiled high in saturated fat?
Pork, Loin, Country-style Ribs,, Bone-in, Broiled contains 3.1g of saturated fat per 100g (26.5% 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, Country-style Ribs,, 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.