Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
| Variant | Verdict | kcal | Sat Fat | Fiber | Sodium | Protein |
|---|---|---|---|---|---|---|
| Potatoes, White, Flesh and Skin, Raw (this page) | Recommended | 69 | 0.0g (30%) | 2.4g | 16mg | 2g |
| Potatoes, White, Flesh and Skin, Baked | Recommended | 92 | 0.0g (40%) | 2.1g | 7mg | 2g |
Potatoes, White, Flesh and Skin, Raw belongs to the Vegetables and Vegetable Products group in the USDA FoodData Central database. Per 100 grams, it provides 69.0 kcal, 1.7g protein, 15.7g carbohydrate, and 0.1g fat — of which 0.03g is saturated (30.0% of total fat).
Its processing is minimal, which puts it near the whole-food end of what the Mediterranean pattern prefers. The 2.4g of fiber per 100g is another data point worth weighing, since fiber supports the metabolic response the liver depends on. The sodium level is moderate at 16.0mg 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. The values above come from USDA FoodData Central, the same source used across this site, evaluated with the consistent AASLD 2023 criteria.
With its Recommended rating, Potatoes, White, Flesh and Skin, Raw fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, potatoes, white, flesh and skin, raw is very low in fat at 0g per 100g, so it contributes little saturated fat even in a regular rotation. The database lists a typical serving of 1 cup chopped; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Vegetables and Vegetable Products group, potatoes, white, flesh and skin, 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 Potatoes, White, Flesh and Skin, Raw if you have fatty liver disease?
Based on Saturated fat: 30% of total fat. Potatoes, White, Flesh and Skin, Raw is classified as Recommended for fatty liver. For best results, follow the recommended portion of a moderate portion 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 are the key nutrients in Potatoes, White, Flesh and Skin, Raw for fatty liver?
Per 100g, Potatoes, White, Flesh and Skin, Raw contains 1.7g protein, 0.1g fat (0.0g saturated), 16g carbs, 2.4g fiber, and 69 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.
Why is Potatoes, White, Flesh and Skin, Raw classified as Recommended for fatty liver?
Potatoes, White, Flesh and Skin, Raw is classified as Recommended primarily because Saturated fat: 30% 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.
Should I measure my portion of Potatoes, White, Flesh and Skin, Raw for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Potatoes, White, Flesh and Skin, Raw is 1 cup chopped (92.0g), half the plate at each meal. Using visual cues — such as comparing protein portions to the size of your palm — can make portion control easier without weighing every meal.
What are good alternatives to Potatoes, White, Flesh and Skin, Raw for fatty liver?
Instead of Potatoes, White, Flesh and Skin, Raw, consider non-starchy vegetables like leafy greens, broccoli, zucchini, and bell peppers. These alternatives are more aligned with the Mediterranean diet and the AASLD recommendations for fatty liver management. The key is to choose foods with lower saturated fat, no added sugar, and minimal processing.
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.