Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
| Variant | Verdict | kcal | Sat Fat | Fiber | Sodium | Protein |
|---|---|---|---|---|---|---|
| Turkey, All Classes, Wing, Meat and Skin, Raw (this page) | Recommended | 197 | 3.3g (27%) | 0.0g | 55mg | 20g |
| Turkey, All Classes, Wing, Meat and Skin, Roasted | Recommended | 229 | 3.4g (27%) | 0.0g | 61mg | 27g |
Turkey, All Classes, Wing, Meat and Skin, Raw belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 197.0 kcal, 20.2g protein, 0g carbohydrate, and 12.3g fat — of which 3.28g is saturated (26.7% 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 55.0mg 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. The values above come from USDA FoodData Central, the same source used across this site, evaluated with the consistent AASLD 2023 criteria.
With its Recommended rating, Turkey, All Classes, Wing, Meat and Skin, Raw fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, turkey, all classes, wing, meat and skin, raw is a genuinely protein-dense choice (20g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 1 wing; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Poultry Products group, turkey, all classes, wing, meat and skin, raw 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 Turkey, All Classes, Wing, Meat and Skin, Raw with fatty liver?
No, Turkey, All Classes, Wing, Meat and Skin, Raw can be included in a fatty liver diet. Saturated fat: 27% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Turkey, All Classes, Wing, Meat and Skin, Raw should be consumed 3-5 times per week, with a serving size of 80-100g.
Is Turkey, All Classes, Wing, Meat and Skin, Raw high in saturated fat?
Turkey, All Classes, Wing, Meat and Skin, Raw contains 3.3g of saturated fat per 100g (26.7% 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 Turkey, All Classes, Wing, Meat and Skin, Raw with fiber-rich vegetables can help mitigate the impact of dietary fat on liver metabolism.
Why is Turkey, All Classes, Wing, Meat and Skin, Raw classified as Recommended for fatty liver?
Turkey, All Classes, Wing, Meat and Skin, Raw is classified as Recommended primarily because Saturated fat: 27% 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.
Should I measure my portion of Turkey, All Classes, Wing, Meat and Skin, Raw for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Turkey, All Classes, Wing, Meat and Skin, Raw is 1 wing (33.0g), 3-5 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.
What is the best way to prepare Turkey, All Classes, Wing, Meat and Skin, Raw for fatty liver?
Turkey, All Classes, Wing, Meat and Skin, Raw 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.
Can I substitute Turkey, All Classes, Wing, Meat and Skin, Raw with something more liver-friendly?
Yes, good substitutes for Turkey, All Classes, Wing, Meat and Skin, Raw include fish like salmon, plant proteins like tofu and lentils, or lean cuts of red meat in moderation. When making swaps, focus on reducing saturated fat and added sugar while increasing fiber and nutrient density. Even small substitutions can have a cumulative positive effect on liver health over time.
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.