Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Purslane, Boiled, Drained, with Salt belongs to the Vegetables and Vegetable Products group in the USDA FoodData Central database. Per 100 grams, it provides 18.0 kcal, 1.5g protein, 3.5g carbohydrate, and 0.2g fat — of which 0g is saturated (0% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. Sodium comes in at 280.0mg per 100g, a moderate amount that fits comfortably in most days. The database lists Per package or as prepared as the usual preparation — relevant because how it is cooked changes the fat that ends up on the plate. The values above come from USDA FoodData Central, the same source used across this site, evaluated with the consistent AASLD 2023 criteria.
Since Purslane, Boiled, Drained, with Salt earns a Recommended grade, it can be a regular part of a Mediterranean-style week, which is the AASLD's framework for MASLD.
In context, purslane, boiled, drained, with salt 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 chopped; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Vegetables and Vegetable Products group, purslane, boiled, drained, with salt 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 Purslane, Boiled, Drained, with Salt with fatty liver?
No, Purslane, Boiled, Drained, with Salt can be included in a fatty liver diet. Saturated fat: 0% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Purslane, Boiled, Drained, with Salt should be consumed half the plate at each meal, with a serving size of a moderate portion.
What is the best way to prepare Purslane, Boiled, Drained, with Salt for fatty liver?
Purslane, Boiled, Drained, with Salt 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.
How much Purslane, Boiled, Drained, with Salt can I eat per day with fatty liver?
The recommended portion of Purslane, Boiled, Drained, with Salt for someone with fatty liver is a moderate portion, half the plate at each meal. Portion control matters because excess calories — regardless of source — can contribute to liver fat accumulation. Even liver-friendly foods should be eaten in appropriate amounts.
What are the key nutrients in Purslane, Boiled, Drained, with Salt for fatty liver?
Per 100g, Purslane, Boiled, Drained, with Salt contains 1.5g protein, 0.2g fat (0.0g saturated), 4g carbs, 0.0g fiber, and 18 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.
Why is Purslane, Boiled, Drained, with Salt classified as Recommended for fatty liver?
Purslane, Boiled, Drained, with Salt is classified as Recommended primarily because Saturated fat: 0% 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.
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.