Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Turkey, Retail Parts, Thigh, Meat Only, Roasted belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 159.0 kcal, 25.1g protein, 0.5g carbohydrate, and 6.2g fat — of which 2.02g is saturated (32.6% 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 104.0mg 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. All of these figures come from the USDA database this site is built around, scored with the same AASLD 2023 rules used everywhere here.
A Moderation rating means Turkey, Retail Parts, Thigh, Meat Only, Roasted does best in controlled portions, eaten at a measured frequency rather than daily.
In context, turkey, retail parts, thigh, meat only, roasted is a genuinely protein-dense choice (25g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 1 thigh; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Poultry Products group, turkey, retail parts, thigh, meat only, 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 I include Turkey, Retail Parts, Thigh, Meat Only, Roasted in my fatty liver meal plan?
Turkey, Retail Parts, Thigh, Meat Only, Roasted falls under the Eat in Moderation category for fatty liver. Saturated fat: 33% of total fat. A practical approach is to stick to a serving of 80-100g, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
What is the best way to prepare Turkey, Retail Parts, Thigh, Meat Only, Roasted for fatty liver?
Turkey, Retail Parts, Thigh, Meat Only, Roasted 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.
What are the key nutrients in Turkey, Retail Parts, Thigh, Meat Only, Roasted for fatty liver?
Per 100g, Turkey, Retail Parts, Thigh, Meat Only, Roasted contains 25.1g protein, 6.2g fat (2.0g saturated), 0g carbs, 0.0g fiber, and 159 calories. For fatty liver, focus on the ratio of saturated to total fat and the fiber content. Foods with higher fiber and lower saturated fat are generally more supportive of liver health.
Why is Turkey, Retail Parts, Thigh, Meat Only, Roasted classified as Eat in Moderation for fatty liver?
Turkey, Retail Parts, Thigh, Meat Only, Roasted is classified as Eat in Moderation primarily because Saturated fat: 33% 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 serving size of Turkey, Retail Parts, Thigh, Meat Only, Roasted for fatty liver?
A single serving of Turkey, Retail Parts, Thigh, Meat Only, Roasted is 1 thigh. 3-5 times per week. A Mediterranean-style way of eating framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables 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.