Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Soy Sauce Made From Hydrolyzed Vegetable Protein belongs to the Legumes and Legume Products group in the USDA FoodData Central database. Per 100 grams, it provides 60.0 kcal, 7.0g protein, 7.8g carbohydrate, and 0.5g fat — of which 0.04g is saturated (8.0% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. The 0.5g of fiber per 100g is another data point worth weighing, since fiber supports the metabolic response the liver depends on. At 6820.0mg per 100g, sodium is on the higher side — worth offsetting with lower-salt foods the rest of the day. The database lists Boiled as the usual preparation — relevant because how it is cooked changes the fat that ends up on the plate. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
Since Soy Sauce Made From Hydrolyzed Vegetable Protein earns a Recommended grade, it can be a regular part of a Mediterranean-style week, which is the AASLD's framework for MASLD.
In context, soy sauce made from hydrolyzed vegetable protein 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 58g; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Legumes and Legume Products group, soy sauce made from hydrolyzed vegetable protein 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 I include Soy Sauce Made From Hydrolyzed Vegetable Protein in my fatty liver meal plan?
Soy Sauce Made From Hydrolyzed Vegetable Protein falls under the Recommended category for fatty liver. Saturated fat: 8% of total fat. A practical approach is to stick to a serving of 100g, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
Why is Soy Sauce Made From Hydrolyzed Vegetable Protein classified as Recommended for fatty liver?
Soy Sauce Made From Hydrolyzed Vegetable Protein is classified as Recommended primarily because Saturated fat: 8% 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.
Is Soy Sauce Made From Hydrolyzed Vegetable Protein high in saturated fat?
Soy Sauce Made From Hydrolyzed Vegetable Protein contains 0.0g of saturated fat per 100g (8.0% 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 Soy Sauce Made From Hydrolyzed Vegetable Protein with fiber-rich vegetables can help mitigate the impact of dietary fat on liver metabolism.
How much Soy Sauce Made From Hydrolyzed Vegetable Protein can I eat per day with fatty liver?
The recommended portion of Soy Sauce Made From Hydrolyzed Vegetable Protein for someone with fatty liver is 100g, 3 or more times per week. 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.
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.