Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked belongs to the Beef Products group in the USDA FoodData Central database. Per 100 grams, it provides 192.0 kcal, 27.0g protein, 0g carbohydrate, and 8.4g fat — of which 3.48g is saturated (41.4% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. Sodium comes in at 59.0mg per 100g, a moderate amount that fits comfortably in most days. The database lists Per package or as prepared as the usual preparation — relevant because how it is cooked changes the fat that ends up on the plate. The values above come from USDA FoodData Central, the same source used across this site, evaluated with the consistent AASLD 2023 criteria.
Because Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked is rated Eat in Moderation, treat it as an occasional, portion-controlled choice instead of a daily staple.
In context, beef, ground, 93% lean meat / 7% fat, loaf, baked is a genuinely protein-dense choice (27g 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, 93% lean meat / 7% fat, loaf, baked 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, 93% Lean Meat / 7% Fat, Loaf, Baked with fatty liver?
Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked can be eaten in moderation with fatty liver. Saturated fat: 41% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked should be consumed up to 2 times per week, with a serving size of 70-100g.
What are the key nutrients in Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked for fatty liver?
Per 100g, Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked contains 27.0g protein, 8.4g fat (3.5g saturated), 0g carbs, 0.0g fiber, and 192 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 Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked classified as Eat in Moderation for fatty liver?
Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked is classified as Eat in Moderation primarily because Saturated fat: 41% 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.
How many grams of Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked can I have on a fatty liver diet?
A standard serving of Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked is 1 patty (3 oz) (85.0g). up to 2 times per week. Keeping portions in check is essential because even nutrient-dense foods can contribute to caloric surplus and liver fat storage when overconsumed.
What are good alternatives to Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked for fatty liver?
Instead of Beef, Ground, 93% Lean Meat / 7% Fat, Loaf, Baked, consider fish like salmon, skinless chicken breast, or plant proteins like tofu and lentils. 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.