Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Pork, Loin, Leg Cap Steak, Boneless,, Broiled belongs to the Pork Products group in the USDA FoodData Central database. Per 100 grams, it provides 158.0 kcal, 27.6g protein, 0g carbohydrate, and 4.4g fat — of which 1.36g is saturated (30.9% 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 76.0mg 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. The values above come from USDA FoodData Central, the same source used across this site, evaluated with the consistent AASLD 2023 criteria.
Because Pork, Loin, Leg Cap Steak, Boneless,, Broiled is rated Eat in Moderation, treat it as an occasional, portion-controlled choice instead of a daily staple.
In context, pork, loin, leg cap steak, boneless,, 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, leg cap steak, boneless,, 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.
Is Pork, Loin, Leg Cap Steak, Boneless,, Broiled safe for a fatty liver diet?
Pork, Loin, Leg Cap Steak, Boneless,, Broiled pork, loin, leg cap steak, boneless,, broiled can be eaten in moderation with fatty liver. This is because Saturated fat: 31% of total fat. The serving recommendation is 70-100g, up to 2 times per week. When preparing Pork, Loin, Leg Cap Steak, Boneless,, Broiled, proper preparation is the approach the food name already specifies. Always pair it with plenty of non-starchy vegetables for a balanced liver-friendly meal.
Should I measure my portion of Pork, Loin, Leg Cap Steak, Boneless,, Broiled for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Pork, Loin, Leg Cap Steak, Boneless,, Broiled is 3 oz (85g) (85.0g), up to 2 times per week. Using visual cues — such as comparing protein portions to the size of your palm — can make portion control easier without weighing every meal.
What does the Eat in Moderation rating mean for Pork, Loin, Leg Cap Steak, Boneless,, Broiled?
A Eat in Moderation rating means that Pork, Loin, Leg Cap Steak, Boneless,, Broiled can be eaten but should be limited to the recommended portion and frequency. Saturated fat: 31% 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.
Does Pork, Loin, Leg Cap Steak, Boneless,, Broiled provide enough protein for a liver-friendly diet?
Pork, Loin, Leg Cap Steak, Boneless,, Broiled offers 27.6g of protein per 100g. Adequate protein intake is important for liver repair and looking at the big picture metabolic function. The Mediterranean approach includes moderate protein from a variety of sources. This is a good protein source that can support liver repair and muscle maintenance.
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.