Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Egg, Whole, Salted, Pasteurized belongs to the Dairy and Egg Products group in the USDA FoodData Central database. Per 100 grams, it provides 138.0 kcal, 11.0g protein, 0.8g carbohydrate, and 10.1g fat — of which 3.18g is saturated (31.5% of total fat).
It is a lightly processed food — closer to whole food than to an industrial formulation. The sodium content is 3663.0mg per 100g, fairly high, which argues for pairing it with lighter-sodium foods. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
The Moderation label on Egg, Whole, Salted, Pasteurized signals controlled portions and a measured rhythm, not an everyday default.
In context, egg, whole, salted, pasteurized is carries 3663mg of sodium per 100g — the main thing to budget around rather than the fat. The database lists a typical serving of 28g; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Dairy and Egg Products group, egg, whole, salted, pasteurized 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 Egg, Whole, Salted, Pasteurized in my fatty liver meal plan?
Egg, Whole, Salted, Pasteurized falls under the Eat in Moderation category for fatty liver. Saturated fat: 31% of total fat. A practical approach is to stick to a serving of 1-2 pieces, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
What is the sodium content of Egg, Whole, Salted, Pasteurized?
Egg, Whole, Salted, Pasteurized has 3663mg of sodium per 100g. This is relatively high in sodium. Consider low-sodium alternatives or rinsing canned versions. The AASLD guidelines do not specifically restrict sodium for fatty liver, but managing sodium intake supports looking at the big picture cardiovascular health, which is often a concern for individuals with MASLD.
Can I substitute Egg, Whole, Salted, Pasteurized with something more liver-friendly?
Yes, good substitutes for Egg, Whole, Salted, Pasteurized 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.
What does the Eat in Moderation rating mean for Egg, Whole, Salted, Pasteurized?
A Eat in Moderation rating means that Egg, Whole, Salted, Pasteurized can be eaten but should be limited to the recommended portion and frequency. Saturated fat: 31% of total fat. Choosing whole, minimally processed foods is generally recommended for optimal liver health. This rating system is designed to help you make informed choices aligned with the Mediterranean diet framework recommended by the AASLD for managing MASLD.
What is the serving size of Egg, Whole, Salted, Pasteurized for fatty liver?
A single serving of Egg, Whole, Salted, Pasteurized is 28g. daily. 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.
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.