Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Pork, Leg Cap Steak, Boneless,, Raw belongs to the Pork Products group in the USDA FoodData Central database. Per 100 grams, it provides 123.0 kcal, 21.6g protein, 0g carbohydrate, and 3.4g fat — of which 1.19g is saturated (35.0% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. Sodium comes in at 73.0mg per 100g, a moderate amount that fits comfortably in most days. The database lists Per package or as prepared as the usual preparation — relevant because how it is cooked changes the fat that ends up on the plate. These numbers are pulled from the USDA dataset behind the whole site and run through the same AASLD 2023 checks used on every page.
Because Pork, Leg Cap Steak, Boneless,, Raw is rated Eat in Moderation, treat it as an occasional, portion-controlled choice instead of a daily staple.
In context, pork, leg cap steak, boneless,, raw is a genuinely protein-dense choice (22g 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, leg cap steak, boneless,, 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, Leg Cap Steak, Boneless,, Raw if you have fatty liver disease?
Based on Saturated fat: 35% of total fat. Pork, Leg Cap Steak, Boneless,, Raw is classified as Eat in Moderation 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.
What is the serving size of Pork, Leg Cap Steak, Boneless,, Raw for fatty liver?
A single serving of Pork, Leg Cap Steak, Boneless,, Raw is 4 oz (113g). 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 is the best way to prepare Pork, Leg Cap Steak, Boneless,, Raw for fatty liver?
Pork, Leg Cap Steak, Boneless,, Raw requires minimal preparation and can be enjoyed as part of a balanced Mediterranean diet. The key is to avoid adding unhealthy fats or sugars during preparation. Pair it with plenty of vegetables and whole grains for a complete, liver-friendly meal. The AASLD recommends a Mediterranean-style diet rich in whole foods, so keep your preparation simple and natural.
What does the Eat in Moderation rating mean for Pork, Leg Cap Steak, Boneless,, Raw?
A Eat in Moderation rating means that Pork, Leg Cap Steak, Boneless,, Raw can be eaten but should be limited to the recommended portion and frequency. Saturated fat: 35% 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.
What are the key nutrients in Pork, Leg Cap Steak, Boneless,, Raw for fatty liver?
Per 100g, Pork, Leg Cap Steak, Boneless,, Raw contains 21.6g protein, 3.4g fat (1.2g saturated), 0g carbs, 0.0g fiber, and 123 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.