Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Turkey, All Classes, Back, Meat and Skin, Roasted belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 244.0 kcal, 26.6g protein, 0.2g carbohydrate, and 14.4g fat — of which 4.18g is saturated (29.0% of total fat).
Its processing is minimal, which puts it near the whole-food end of what the Mediterranean pattern prefers. The sodium level is moderate at 73.0mg 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. Every figure here traces back to the USDA nutrition data the site is built on, assessed with the same AASLD 2023 standards throughout.
With its Recommended rating, Turkey, All Classes, Back, Meat and Skin, Roasted fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, turkey, all classes, back, meat and skin, roasted is a genuinely protein-dense choice (27g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 140g; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Poultry Products group, turkey, all classes, back, meat and skin, roasted 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 Turkey, All Classes, Back, Meat and Skin, Roasted if you have fatty liver disease?
Based on Saturated fat: 29% of total fat. Turkey, All Classes, Back, Meat and Skin, Roasted is classified as Recommended for fatty liver. For best results, follow the recommended portion of 80-100g 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 Turkey, All Classes, Back, Meat and Skin, Roasted can I eat per day with fatty liver?
The recommended portion of Turkey, All Classes, Back, Meat and Skin, Roasted for someone with fatty liver is 80-100g, 3-5 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.
What does the Recommended rating mean for Turkey, All Classes, Back, Meat and Skin, Roasted?
A Recommended rating means that Turkey, All Classes, Back, Meat and Skin, Roasted can be safely included in a fatty liver diet when consumed in appropriate portions. Saturated fat: 29% of total fat. 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.
Does Turkey, All Classes, Back, Meat and Skin, Roasted provide enough protein for a liver-friendly diet?
Turkey, All Classes, Back, Meat and Skin, Roasted offers 26.6g of protein per 100g. Adequate protein intake is important for liver repair and looking at the big picture metabolic function. The Mediterranean approach includes moderate protein from a variety of sources. This is a good protein source that can support liver repair and muscle maintenance.
What are good alternatives to Turkey, All Classes, Back, Meat and Skin, Roasted for fatty liver?
Instead of Turkey, All Classes, Back, Meat and Skin, Roasted, consider fish like salmon, plant proteins like tofu and lentils, or lean cuts of red meat in moderation. 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.