Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve belongs to the Soups, Sauces, and Gravies group in the USDA FoodData Central database. Per 100 grams, it provides 70.0 kcal, 2.3g protein, 5.7g carbohydrate, and 4.2g fat — of which 0.7g is saturated (16.7% of total fat).
It is a lightly processed food — closer to whole food than to an industrial formulation. The 0.8g 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 194.0mg per 100g, easy enough to fit within a typical day. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
The Recommended rating on Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve means it works as a regular item in a Mediterranean-style week, the approach the AASLD favors for MASLD.
In context, soup, clam chowder, new england, reduced sodium, ready-to-serve is balanced across protein (2g), fat (4g), and carbohydrate (6g) per 100g. The database lists a typical serving of 1 cup (245g); keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Soups, Sauces, and Gravies group, soup, clam chowder, new england, reduced sodium, ready-to-serve 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 Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve for fatty liver?
Based on the AASLD 2023 practice guidance, Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve is classified as Recommended for individuals with fatty liver disease. Saturated fat: 17% of total fat. The recommended serving is a moderate portion, in moderation. When in doubt, consult your healthcare provider for personalized dietary advice.
Is Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve high in saturated fat?
Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve contains 0.7g of saturated fat per 100g (16.7% of total fat). The AASLD guidance recommends limiting saturated fat intake to support liver health. This is a relatively low saturated fat content, which aligns well with the Mediterranean diet. Pairing Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve with fiber-rich vegetables can help mitigate the impact of dietary fat on liver metabolism.
How many grams of Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve can I have on a fatty liver diet?
A standard serving of Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve is 1 cup (245g) (256.0g). in moderation. Keeping portions in check is essential because even nutrient-dense foods can contribute to caloric surplus and liver fat storage when overconsumed.
What is the best way to prepare Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve for fatty liver?
Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve 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.
Why is Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve classified as Recommended for fatty liver?
Soup, Clam Chowder, New England, Reduced Sodium, Ready-to-serve is classified as Recommended primarily because Saturated fat: 17% 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.
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.