Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Bread, Multi-grain belongs to the Baked Products group in the USDA FoodData Central database. Per 100 grams, it provides 265.0 kcal, 13.4g protein, 43.3g carbohydrate, and 4.2g fat — of which 0.87g is saturated (20.7% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. The 7.4g of fiber per 100g is another data point worth weighing, since fiber supports the metabolic response the liver depends on. At 381.0mg per 100g, sodium is on the higher side — worth offsetting with lower-salt foods the rest of the day. These numbers are pulled from the USDA dataset behind the whole site and run through the same AASLD 2023 checks used on every page.
With its Recommended rating, Bread, Multi-grain fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, bread, multi-grain is notable for its 7g of fiber per 100g, which slows the glucose response the liver has to manage. The database lists a typical serving of 1 slice; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Baked Products group, bread, multi-grain 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 Bread, Multi-grain in my fatty liver meal plan?
Bread, Multi-grain falls under the Recommended category for fatty liver. Whole grain. A practical approach is to stick to a serving of a moderate portion, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
Why is Bread, Multi-grain classified as Recommended for fatty liver?
Bread, Multi-grain is classified as Recommended primarily because Whole grain. 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 Bread, Multi-grain can I have on a fatty liver diet?
A standard serving of Bread, Multi-grain is 1 slice (41.0g). occasionally. Keeping portions in check is essential because even nutrient-dense foods can contribute to caloric surplus and liver fat storage when overconsumed.
Does Bread, Multi-grain provide enough protein for a liver-friendly diet?
Bread, Multi-grain offers 13.4g of protein per 100g. Adequate protein intake is important for liver repair and on the whole metabolic function. The Med diet pattern includes moderate protein from a variety of sources. This provides a moderate amount of protein. Combine it with other protein sources for a balanced meal.
Can I substitute Bread, Multi-grain with something more liver-friendly?
Yes, good substitutes for Bread, Multi-grain include lean poultry, fish, or plant-based proteins. 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.
Does the carb content of Bread, Multi-grain matter for fatty liver?
Yes, carbohydrate quality matters. Bread, Multi-grain provides 43g of carbs per 100g and is classified as a whole grain. The AASLD guidelines emphasize that whole food carbohydrate sources are preferred over refined ones because they provide fiber and nutrients that support metabolic health. Pairing carbs with protein and fiber can help blunt blood sugar spikes.
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.