Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Soy Sauce Made From Soy and Wheat belongs to the Legumes and Legume Products group in the USDA FoodData Central database. Per 100 grams, it provides 53.0 kcal, 8.1g protein, 4.9g carbohydrate, and 0.6g fat — of which 0.07g is saturated (11.7% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. The 0.8g of fiber per 100g is another data point worth weighing, since fiber supports the metabolic response the liver depends on. Sodium sits at 5493.0mg per 100g, on the higher end, so balancing it with lower-sodium choices through the day helps. Typical preparation per the database is Boiled, and that matters because cooking method shifts how much fat reaches 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.
The Recommended rating on Soy Sauce Made From Soy and Wheat means it works as a regular item in a Mediterranean-style week, the approach the AASLD favors for MASLD.
In context, soy sauce made from soy and wheat is very low in fat at 1g per 100g, so it contributes little saturated fat even in a regular rotation. The database lists a typical serving of 16g; 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 soy and wheat 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.
Should I avoid Soy Sauce Made From Soy and Wheat with fatty liver?
No, Soy Sauce Made From Soy and Wheat can be included in a fatty liver diet. Saturated fat: 12% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Soy Sauce Made From Soy and Wheat should be consumed 3 or more times per week, with a serving size of 100g.
Why is Soy Sauce Made From Soy and Wheat classified as Recommended for fatty liver?
Soy Sauce Made From Soy and Wheat is classified as Recommended primarily because Saturated fat: 12% 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.
What is the sodium content of Soy Sauce Made From Soy and Wheat?
Soy Sauce Made From Soy and Wheat has 5493mg of sodium per 100g. This is relatively high in sodium. Consider low-sodium alternatives or rinsing canned versions. The AASLD guidelines do not specifically restrict sodium for fatty liver, but managing sodium intake supports looking at the big picture cardiovascular health, which is often a concern for individuals with MASLD.
Should I measure my portion of Soy Sauce Made From Soy and Wheat for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Soy Sauce Made From Soy and Wheat is 16g (16.0g), 3 or more 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.
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.