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, Lungs, Raw (this page) | Recommended | 85 | 1.0g (36%) | 0.0g | 153mg | 14g |
| Pork, Variety Meats and By-products, Lungs, Braised | Eat in Moderation | 99 | 1.1g (35%) | 0.0g | 81mg | 17g |
Pork, Variety Meats and By-products, Lungs, Raw belongs to the Pork Products group in the USDA FoodData Central database. Per 100 grams, it provides 85.0 kcal, 14.1g protein, 0g carbohydrate, and 2.7g fat — of which 0.96g is saturated (35.6% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. Sodium is moderate — 153.0mg 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. The values above come from USDA FoodData Central, the same source used across this site, evaluated with the consistent AASLD 2023 criteria.
The Recommended rating on Pork, Variety Meats and By-products, Lungs, Raw 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, lungs, raw is balanced across protein (14g), fat (3g), and carbohydrate (0g) per 100g. The database lists a typical serving of 28g; 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, lungs, 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.
Can you eat Pork, Variety Meats and By-products, Lungs, Raw if you have fatty liver disease?
Based on Saturated fat: 36% of total fat. Pork, Variety Meats and By-products, Lungs, Raw is classified as Recommended for fatty liver. For best results, follow the recommended portion of 70-100g and cooking method: proper preparation. The American Association for the Study of Liver Diseases (AASLD) specifically recommends a Mediterranean-style diet rich in vegetables, fish, olive oil, and whole grains while limiting saturated fat, added sugar, and processed foods.
Why is Pork, Variety Meats and By-products, Lungs, Raw classified as Recommended for fatty liver?
Pork, Variety Meats and By-products, Lungs, Raw is classified as Recommended 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.
How many grams of Pork, Variety Meats and By-products, Lungs, Raw can I have on a fatty liver diet?
A standard serving of Pork, Variety Meats and By-products, Lungs, Raw is 28g (28.4g). 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.
Does Pork, Variety Meats and By-products, Lungs, Raw provide enough protein for a liver-friendly diet?
Pork, Variety Meats and By-products, Lungs, Raw offers 14.1g of protein per 100g. Adequate protein intake is important for liver repair and looking at the big picture metabolic function. The Mediterranean-style diet includes moderate protein from a variety of sources. This provides a moderate amount of protein. Combine it with other protein sources for a balanced meal.
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.