Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Potatoes, Red, Flesh and Skin, Baked belongs to the Vegetables and Vegetable Products group in the USDA FoodData Central database. Per 100 grams, it provides 87.0 kcal, 2.3g protein, 19.6g carbohydrate, and 0.1g fat — of which 0.04g is saturated (40.0% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. The 1.8g of fiber per 100g is another data point worth weighing, since fiber supports the metabolic response the liver depends on. Sodium is moderate — 12.0mg 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. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
The Recommended rating on Potatoes, Red, Flesh and Skin, Baked means it works as a regular item in a Mediterranean-style week, the approach the AASLD favors for MASLD.
In context, potatoes, red, flesh and skin, baked is very low in fat at 0g per 100g, so it contributes little saturated fat even in a regular rotation. The database lists a typical serving of 1 cup cooked; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Vegetables and Vegetable Products group, potatoes, red, flesh and skin, baked 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.
Is Potatoes, Red, Flesh and Skin, Baked safe for a fatty liver diet?
Potatoes, Red, Flesh and Skin, Baked no, potatoes, red, flesh and skin, baked can be included in a fatty liver diet. This is because Saturated fat: 40% of total fat. The serving recommendation is a moderate portion, half the plate at each meal. When preparing Potatoes, Red, Flesh and Skin, Baked, proper preparation is the approach the food name already specifies. Always pair it with plenty of non-starchy vegetables for a balanced liver-friendly meal.
Why is Potatoes, Red, Flesh and Skin, Baked classified as Recommended for fatty liver?
Potatoes, Red, Flesh and Skin, Baked is classified as Recommended primarily because Saturated fat: 40% 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 Potatoes, Red, Flesh and Skin, Baked for fatty liver?
Per 100g, Potatoes, Red, Flesh and Skin, Baked contains 2.3g protein, 0.1g fat (0.0g saturated), 20g carbs, 1.8g fiber, and 87 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.
Can I substitute Potatoes, Red, Flesh and Skin, Baked with something more liver-friendly?
Yes, good substitutes for Potatoes, Red, Flesh and Skin, Baked include non-starchy vegetables like leafy greens, broccoli, zucchini, and bell peppers. 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.
Should I measure my portion of Potatoes, Red, Flesh and Skin, Baked for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Potatoes, Red, Flesh and Skin, Baked is 1 cup cooked (138.0g), half the plate at each meal. Using visual cues — such as comparing protein portions to the size of your palm — can make portion control easier without weighing every meal.
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.