Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Pork, Variety Meats and By-products, Feet, Simmered belongs to the Pork Products group in the USDA FoodData Central database. Per 100 grams, it provides 238.0 kcal, 21.9g protein, 0g carbohydrate, and 16.1g fat — of which 4.34g is saturated (27.0% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. Sodium is moderate — 73.0mg per 100g — which slots easily into a normal day. Typical preparation per the database is Stir-fry, 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, Variety Meats and By-products, Feet, Simmered means it works as a regular item in a Mediterranean-style week, the approach the AASLD favors for MASLD.
In context, pork, variety meats and by-products, feet, simmered is a genuinely protein-dense choice (22g 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, variety meats and by-products, feet, simmered 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, Variety Meats and By-products, Feet, Simmered for fatty liver?
Based on the AASLD 2023 practice guidance, Pork, Variety Meats and By-products, Feet, Simmered is classified as Recommended for individuals with fatty liver disease. Saturated fat: 27% 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.
What is the serving size of Pork, Variety Meats and By-products, Feet, Simmered for fatty liver?
A single serving of Pork, Variety Meats and By-products, Feet, Simmered is 3 oz (85g). up to 2 times per week. The Mediterranean-style diet framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
What are the key nutrients in Pork, Variety Meats and By-products, Feet, Simmered for fatty liver?
Per 100g, Pork, Variety Meats and By-products, Feet, Simmered contains 21.9g protein, 16.1g fat (4.3g saturated), 0g carbs, 0.0g fiber, and 238 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.
Can I substitute Pork, Variety Meats and By-products, Feet, Simmered with something more liver-friendly?
Yes, good substitutes for Pork, Variety Meats and By-products, Feet, Simmered include fish like salmon, skinless chicken breast, or plant proteins like tofu and lentils. 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.
Why is Pork, Variety Meats and By-products, Feet, Simmered classified as Recommended for fatty liver?
Pork, Variety Meats and By-products, Feet, Simmered is classified as Recommended primarily because Saturated fat: 27% 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.