Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Soy Flour, Low-fat belongs to the Legumes and Legume Products group in the USDA FoodData Central database. Per 100 grams, it provides 372.0 kcal, 49.8g protein, 30.6g carbohydrate, and 8.9g fat — of which 1.29g is saturated (14.5% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. The 16.0g of fiber per 100g is another data point worth weighing, since fiber supports the metabolic response the liver depends on. Sodium comes in at 9.0mg per 100g, a moderate amount that fits comfortably in most days. The database lists Boiled 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 Soy Flour, Low-fat 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, soy flour, low-fat is a genuinely protein-dense choice (50g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 88g; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Legumes and Legume Products group, soy flour, low-fat 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.
What does the research say about Soy Flour, Low-fat for fatty liver?
Based on the AASLD 2023 practice guidance, Soy Flour, Low-fat is classified as Recommended for individuals with fatty liver disease. Saturated fat: 14% of total fat. The recommended serving is 100g, 3 or more times per week. When in doubt, consult your healthcare provider for personalized dietary advice.
What does the Recommended rating mean for Soy Flour, Low-fat?
A Recommended rating means that Soy Flour, Low-fat can be safely included in a fatty liver diet when consumed in appropriate portions. Saturated fat: 14% 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.
Soy Flour, Low-fat is high in carbs — is it still okay for fatty liver?
Soy Flour, Low-fat contains 31g of carbohydrates per 100g. While the Mediterranean diet includes whole food carbohydrates, the key is choosing the right type of carbs. Soy Flour, Low-fat is a whole grain, which the AASLD recommends as the preferred carbohydrate source. If you are following a lower-carb approach, consider controlling your portion size or choosing lower-carb vegetables as alternatives.
Does Soy Flour, Low-fat provide enough protein for a liver-friendly diet?
Soy Flour, Low-fat offers 49.8g of protein per 100g. Adequate protein intake is important for liver repair and on the whole metabolic function. The Med diet pattern includes moderate protein from a variety of sources. This is a good protein source that can support liver repair and muscle maintenance.
How much Soy Flour, Low-fat can I eat per day with fatty liver?
The recommended portion of Soy Flour, Low-fat for someone with fatty liver is 100g, 3 or more times per week. 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.
Can I substitute Soy Flour, Low-fat with something more liver-friendly?
Yes, good substitutes for Soy Flour, Low-fat 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.
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.