Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
| Variant | Verdict | kcal | Sat Fat | Fiber | Sodium | Protein |
|---|---|---|---|---|---|---|
| Pork, Variety Meats and By-products, Kidneys, Raw (this page) | Eat in Moderation | 100 | 1.0g (32%) | 0.0g | 121mg | 16g |
| Pork, Variety Meats and By-products, Kidneys, Braised | Eat in Moderation | 151 | 1.5g (32%) | 0.0g | 80mg | 25g |
Pork, Variety Meats and By-products, Kidneys, Raw belongs to the Pork Products group in the USDA FoodData Central database. Per 100 grams, it provides 100.0 kcal, 16.5g protein, 0g carbohydrate, and 3.2g fat — of which 1.04g is saturated (32.5% 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 121.0mg 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. Every figure here traces back to the USDA nutrition data the site is built on, assessed with the same AASLD 2023 standards throughout.
A Moderation rating means Pork, Variety Meats and By-products, Kidneys, Raw does best in controlled portions, eaten at a measured frequency rather than daily.
In context, pork, variety meats and by-products, kidneys, raw is a genuinely protein-dense choice (16g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 4 oz (113g); 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, kidneys, raw 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, Kidneys, Raw for fatty liver?
Based on the AASLD 2023 practice guidance, Pork, Variety Meats and By-products, Kidneys, Raw is classified as Eat in Moderation for individuals with fatty liver disease. Saturated fat: 32% 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 many grams of Pork, Variety Meats and By-products, Kidneys, Raw can I have on a fatty liver diet?
A standard serving of Pork, Variety Meats and By-products, Kidneys, Raw is 4 oz (113g) (113.0g). up to 2 times per week. Keeping portions in check is essential because even nutrient-dense foods can contribute to caloric surplus and liver fat storage when overconsumed.
Is Pork, Variety Meats and By-products, Kidneys, Raw high in saturated fat?
Pork, Variety Meats and By-products, Kidneys, Raw contains 1.0g of saturated fat per 100g (32.5% of total fat). The AASLD guidance recommends limiting saturated fat intake to support liver health. This is a moderate level. Consider balancing with other low-saturated-fat foods throughout the day. Pairing Pork, Variety Meats and By-products, Kidneys, Raw with fiber-rich vegetables can help mitigate the impact of dietary fat on liver metabolism.
What does the Eat in Moderation rating mean for Pork, Variety Meats and By-products, Kidneys, Raw?
A Eat in Moderation rating means that Pork, Variety Meats and By-products, Kidneys, Raw can be eaten but should be limited to the recommended portion and frequency. Saturated fat: 32% 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.
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.