Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Beef, Ground, 90% Lean Meat / 10% Fat, Raw belongs to the Beef Products group in the USDA FoodData Central database. Per 100 grams, it provides 176.0 kcal, 20.0g protein, 0g carbohydrate, and 10.0g fat — of which 3.93g is saturated (39.3% 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 66.0mg 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.
A Moderation rating means Beef, Ground, 90% Lean Meat / 10% Fat, Raw does best in controlled portions, eaten at a measured frequency rather than daily.
In context, beef, ground, 90% lean meat / 10% fat, 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 patty (3 oz); keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Beef Products group, beef, ground, 90% lean meat / 10% fat, 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 Beef, Ground, 90% Lean Meat / 10% Fat, Raw with fatty liver?
Beef, Ground, 90% Lean Meat / 10% Fat, Raw can be eaten in moderation with fatty liver. Saturated fat: 39% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Beef, Ground, 90% Lean Meat / 10% Fat, Raw should be consumed up to 2 times per week, with a serving size of 70-100g.
What is the serving size of Beef, Ground, 90% Lean Meat / 10% Fat, Raw for fatty liver?
A single serving of Beef, Ground, 90% Lean Meat / 10% Fat, Raw is 1 patty (3 oz). up to 2 times per week. The Med diet pattern framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
What is the best way to prepare Beef, Ground, 90% Lean Meat / 10% Fat, Raw for fatty liver?
Beef, Ground, 90% Lean Meat / 10% Fat, 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.
What does the Eat in Moderation rating mean for Beef, Ground, 90% Lean Meat / 10% Fat, Raw?
A Eat in Moderation rating means that Beef, Ground, 90% Lean Meat / 10% Fat, Raw can be eaten but should be limited to the recommended portion and frequency. Saturated fat: 39% 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.
What are the key nutrients in Beef, Ground, 90% Lean Meat / 10% Fat, Raw for fatty liver?
Per 100g, Beef, Ground, 90% Lean Meat / 10% Fat, Raw contains 20.0g protein, 10.0g fat (3.9g saturated), 0g carbs, 0.0g fiber, and 176 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.
Can I substitute Beef, Ground, 90% Lean Meat / 10% Fat, Raw with something more liver-friendly?
Yes, good substitutes for Beef, Ground, 90% Lean Meat / 10% Fat, Raw include fish like salmon, skinless chicken breast, or plant proteins like tofu and lentils. 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.