Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Soup, Shark Fin, Restaurant-prepared belongs to the Soups, Sauces, and Gravies group in the USDA FoodData Central database. Per 100 grams, it provides 46.0 kcal, 3.2g protein, 3.8g carbohydrate, and 2.0g fat — of which 0.5g is saturated (25.0% of total fat).
This one is deeply processed — a category the AASLD 2023 guidance calls out on its own when assessing liver risk. Sodium sits at 501.0mg per 100g, on the higher end, so balancing it with lower-sodium choices through the day helps. These numbers are pulled from the USDA dataset behind the whole site and run through the same AASLD 2023 checks used on every page.
The Limit rating on Soup, Shark Fin, Restaurant-prepared means keeping it occasional; portion size and how often it appears matter more than the tag.
In context, soup, shark fin, restaurant-prepared is very low in fat at 2g per 100g, so it contributes little saturated fat even in a regular rotation. 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, shark fin, restaurant-prepared 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 Soup, Shark Fin, Restaurant-prepared if you have fatty liver disease?
Based on Deep processed. Soup, Shark Fin, Restaurant-prepared is classified as Limit 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.
How much Soup, Shark Fin, Restaurant-prepared can I eat per day with fatty liver?
The recommended portion of Soup, Shark Fin, Restaurant-prepared for someone with fatty liver is a moderate portion, in moderation. Portion control matters because excess calories — regardless of source — can contribute to liver fat accumulation. Even liver-friendly foods should be eaten in appropriate amounts.
What does the Limit rating mean for Soup, Shark Fin, Restaurant-prepared?
A Limit rating means that Soup, Shark Fin, Restaurant-prepared should generally be limited or avoided due to its nutritional profile. Deep processed. is deeply processed, a factor the AASLD links to worsening liver steatosis and fibrosis This rating system is designed to help you make informed choices aligned with the Mediterranean diet framework recommended by the AASLD for managing MASLD.
Is Soup, Shark Fin, Restaurant-prepared considered processed, and does that matter for fatty liver?
Yes, Soup, Shark Fin, Restaurant-prepared is classified as a deeply processed food. The AASLD 2023 practice guidance identifies heavily processed foods as independent risk factors for worsening liver steatosis and fibrosis. Minimally processed or fresh alternatives are generally preferred within the Mediterranean diet framework. Choosing whole foods like fresh vegetables, lean proteins, and whole grains can significantly reduce your intake of processed ingredients.
Is Soup, Shark Fin, Restaurant-prepared high in saturated fat?
Soup, Shark Fin, Restaurant-prepared contains 0.5g of saturated fat per 100g (25.0% 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, Shark Fin, Restaurant-prepared with fiber-rich vegetables can help mitigate the impact of dietary fat on liver metabolism.
What are good alternatives to Soup, Shark Fin, Restaurant-prepared for fatty liver?
Instead of Soup, Shark Fin, Restaurant-prepared, consider lean poultry, fish, or plant-based proteins. 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.