Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 237.0 kcal, 16.7g protein, 0g carbohydrate, and 18.3g fat — of which 5.26g is saturated (28.7% 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 73.0mg 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.
With its Recommended rating, Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, chicken, broilers or fryers, dark meat, meat and skin, raw is a genuinely protein-dense choice (17g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 4 oz (113g); 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, dark meat, 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.
Should I avoid Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw with fatty liver?
No, Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw can be included in a fatty liver diet. Saturated fat: 29% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw should be consumed 3-5 times per week, with a serving size of 80-100g.
What is the best way to prepare Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw for fatty liver?
Chicken, Broilers or Fryers, Dark Meat, 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.
Should I measure my portion of Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw is 4 oz (113g) (113.0g), 3-5 times per week. Using visual cues — such as comparing protein portions to the size of your palm — can make portion control easier without weighing every meal.
Why is Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw classified as Recommended for fatty liver?
Chicken, Broilers or Fryers, Dark Meat, 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 are the key nutrients in Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw for fatty liver?
Per 100g, Chicken, Broilers or Fryers, Dark Meat, Meat and Skin, Raw contains 16.7g protein, 18.3g fat (5.3g saturated), 0g carbs, 0.0g fiber, and 237 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.
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.