Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Sweet Potato, Baked in Skin, Flesh, with Salt belongs to the Vegetables and Vegetable Products group in the USDA FoodData Central database. Per 100 grams, it provides 90.0 kcal, 2.0g protein, 20.7g carbohydrate, and 0.1g fat — of which 0.05g is saturated (50.0% of total fat).
Its processing is minimal, which puts it near the whole-food end of what the Mediterranean pattern prefers. The 3.3g 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 246.0mg 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. These numbers are pulled from the USDA dataset behind the whole site and run through the same AASLD 2023 checks used on every page.
A Moderation rating means Sweet Potato, Baked in Skin, Flesh, with Salt does best in controlled portions, eaten at a measured frequency rather than daily.
In context, sweet potato, baked in skin, flesh, with salt 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, sweet potato, baked in skin, flesh, with salt 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 Sweet Potato, Baked in Skin, Flesh, with Salt in my fatty liver meal plan?
Sweet Potato, Baked in Skin, Flesh, with Salt falls under the Eat in Moderation category for fatty liver. Starchy vegetable. A practical approach is to stick to a serving of a moderate portion, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
How much fiber is in Sweet Potato, Baked in Skin, Flesh, with Salt?
Sweet Potato, Baked in Skin, Flesh, with Salt contains 3.3g of fiber per 100g. This is a good source of dietary fiber, which supports metabolic health and may help reduce liver fat. The AASLD-recommended Mediterranean diet naturally provides ample fiber through vegetables, legumes, and whole grains, which supports gut health and may help reduce liver fat.
Does the carb content of Sweet Potato, Baked in Skin, Flesh, with Salt matter for fatty liver?
Yes, carbohydrate quality matters. Sweet Potato, Baked in Skin, Flesh, with Salt provides 21g of carbs per 100g and is classified as a starchy vegetable. The AASLD guidelines emphasize that whole food carbohydrate sources are preferred over refined ones because they provide fiber and nutrients that support metabolic health. Pairing carbs with protein and fiber can help blunt blood sugar spikes.
Should I measure my portion of Sweet Potato, Baked in Skin, Flesh, with Salt for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Sweet Potato, Baked in Skin, Flesh, with Salt is 1 cup chopped (100.0g), 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 does the Eat in Moderation rating mean for Sweet Potato, Baked in Skin, Flesh, with Salt?
A Eat in Moderation rating means that Sweet Potato, Baked in Skin, Flesh, with Salt can be eaten but should be limited to the recommended portion and frequency. Starchy vegetable. Choosing whole, minimally processed foods is generally recommended for optimal liver health. This rating system is designed to help you make informed choices aligned with the Mediterranean diet framework recommended by the AASLD for managing MASLD.
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.