Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Chicken, Broilers or Fryers, Back, Meat and Skin, Raw belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 319.0 kcal, 14.1g protein, 0g carbohydrate, and 28.7g fat — of which 8.34g is saturated (29.1% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. Sodium is moderate — 64.0mg per 100g — which slots easily into a normal day. Typical preparation per the database is Per package or as prepared, and that matters because cooking method shifts how much fat reaches the plate. All of these figures come from the USDA database this site is built around, scored with the same AASLD 2023 rules used everywhere here.
The Recommended rating on Chicken, Broilers or Fryers, Back, Meat and Skin, Raw means it works as a regular item in a Mediterranean-style week, the approach the AASLD favors for MASLD.
In context, chicken, broilers or fryers, back, meat and skin, raw is balanced across protein (14g), fat (29g), and carbohydrate (0g) per 100g. The database lists a typical serving of 3 oz (85g); keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Poultry Products group, chicken, broilers or fryers, back, meat and skin, 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.
Can I include Chicken, Broilers or Fryers, Back, Meat and Skin, Raw in my fatty liver meal plan?
Chicken, Broilers or Fryers, Back, Meat and Skin, Raw falls under the Recommended category for fatty liver. Saturated fat: 29% 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 are the key nutrients in Chicken, Broilers or Fryers, Back, Meat and Skin, Raw for fatty liver?
Per 100g, Chicken, Broilers or Fryers, Back, Meat and Skin, Raw contains 14.1g protein, 28.7g fat (8.3g saturated), 0g carbs, 0.0g fiber, and 319 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.
How many grams of Chicken, Broilers or Fryers, Back, Meat and Skin, Raw can I have on a fatty liver diet?
A standard serving of Chicken, Broilers or Fryers, Back, Meat and Skin, Raw is 3 oz (85g) (99.0g). 3-5 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.
Why is Chicken, Broilers or Fryers, Back, Meat and Skin, Raw classified as Recommended for fatty liver?
Chicken, Broilers or Fryers, Back, Meat and Skin, Raw is classified as Recommended primarily because Saturated fat: 29% 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, Broilers or Fryers, Back, Meat and Skin, Raw for fatty liver?
Chicken, Broilers or Fryers, Back, Meat and Skin, 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.
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.