Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Tomatoes, Red, Ripe, Year Round Average belongs to the Vegetables and Vegetable Products group in the USDA FoodData Central database. Per 100 grams, it provides 18.0 kcal, 0.9g protein, 3.9g carbohydrate, and 0.2g fat — of which 0.03g is saturated (15.0% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. The 1.2g of fiber per 100g is another data point worth weighing, since fiber supports the metabolic response the liver depends on. Sodium comes in at 5.0mg per 100g, a moderate amount that fits comfortably in most days. The database lists Stir-fry as the usual preparation — relevant because how it is cooked changes the fat that ends up on the plate. Every figure here traces back to the USDA nutrition data the site is built on, assessed with the same AASLD 2023 standards throughout.
Since Tomatoes, Red, Ripe, Year Round Average 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, tomatoes, red, ripe, year round average 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, tomatoes, red, ripe, year round average 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.
Is Tomatoes, Red, Ripe, Year Round Average safe for a fatty liver diet?
Tomatoes, Red, Ripe, Year Round Average no, tomatoes, red, ripe, year round average can be included in a fatty liver diet. This is because Saturated fat: 15% of total fat. The serving recommendation is as much as you like, half the plate at each meal. When preparing Tomatoes, Red, Ripe, Year Round Average, proper preparation is the healthiest approach. Always pair it with plenty of non-starchy vegetables for a balanced liver-friendly meal.
What is the best way to prepare Tomatoes, Red, Ripe, Year Round Average for fatty liver?
Tomatoes, Red, Ripe, Year Round Average 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.
How much fiber is in Tomatoes, Red, Ripe, Year Round Average?
Tomatoes, Red, Ripe, Year Round Average contains 1.2g of fiber per 100g. This provides some fiber but is not a high-fiber food. Pair it with vegetables or legumes to boost your fiber intake. 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.
How many grams of Tomatoes, Red, Ripe, Year Round Average can I have on a fatty liver diet?
A standard serving of Tomatoes, Red, Ripe, Year Round Average is 1 cup chopped (91.0g). half the plate at each meal. Keeping portions in check is essential because even nutrient-dense foods can contribute to caloric surplus and liver fat storage when overconsumed.
Why is Tomatoes, Red, Ripe, Year Round Average classified as Recommended for fatty liver?
Tomatoes, Red, Ripe, Year Round Average is classified as Recommended primarily because Saturated fat: 15% 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.