Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 226.0 kcal, 22.5g protein, 0.1g carbohydrate, and 15.1g fat — of which 3.93g is saturated (26.0% of total fat).
Its processing is minimal, which puts it near the whole-food end of what the Mediterranean pattern prefers. The sodium content is 335.0mg per 100g, fairly high, which argues for pairing it with lighter-sodium foods. The standard preparation in the data is Stir-fry, which affects the fat profile that actually gets eaten. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
With its Recommended rating, Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, chicken, broiler, rotisserie, bbq, thigh, meat and skin is a genuinely protein-dense choice (22g 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, chicken, broiler, rotisserie, bbq, thigh, meat and skin 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 Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin with fatty liver?
No, Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin can be included in a fatty liver diet. Saturated fat: 26% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin should be consumed 3-5 times per week, with a serving size of 80-100g.
What is the sodium content of Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin?
Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin has 335mg of sodium per 100g. This has a moderate sodium content. Be mindful of total daily sodium intake. The AASLD guidelines do not specifically restrict sodium for fatty liver, but managing sodium intake supports on the whole cardiovascular health, which is often a concern for individuals with MASLD.
What is the serving size of Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin for fatty liver?
A single serving of Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin is 1 thigh. 3-5 times per week. The Mediterranean-style diet framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
Why is Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin classified as Recommended for fatty liver?
Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin is classified as Recommended primarily because Saturated fat: 26% 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 best way to prepare Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin for fatty liver?
Chicken, Broiler, Rotisserie, Bbq, Thigh, Meat and Skin 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.
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.