Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein belongs to the Legumes and Legume Products group in the USDA FoodData Central database. Per 100 grams, it provides 90.0 kcal, 8.2g protein, 14.4g carbohydrate, and 0.3g fat — of which 0.02g is saturated (6.7% of total fat).
Its processing is minimal, which puts it near the whole-food end of what the Mediterranean pattern prefers. The 0.3g of fiber per 100g is another data point worth weighing, since fiber supports the metabolic response the liver depends on. The sodium content is 2890.0mg per 100g, fairly high, which argues for pairing it with lighter-sodium foods. The standard preparation in the data is Boiled, 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, Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, soy sauce, reduced sodium, made from hydrolyzed vegetable protein 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 58g; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Legumes and Legume Products group, soy sauce, reduced sodium, made from hydrolyzed vegetable protein 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 you eat Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein if you have fatty liver disease?
Based on Whole grain. Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein is classified as Recommended for fatty liver. For best results, follow the recommended portion of 100g and cooking method: proper preparation. The American Association for the Study of Liver Diseases (AASLD) specifically recommends a Mediterranean-style diet rich in vegetables, fish, olive oil, and whole grains while limiting saturated fat, added sugar, and processed foods.
How many grams of Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein can I have on a fatty liver diet?
A standard serving of Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein is 58g (58.0g). 3 or more times per week. Keeping portions in check is essential because even nutrient-dense foods can contribute to caloric surplus and liver fat storage when overconsumed.
Why is Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein classified as Recommended for fatty liver?
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein is classified as Recommended primarily because Whole grain. 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.
Is Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein high in saturated fat?
Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein contains 0.0g of saturated fat per 100g (6.7% of total fat). The AASLD guidance recommends limiting saturated fat intake to support liver health. This is a relatively low saturated fat content, which aligns well with the Mediterranean diet. Pairing Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein with fiber-rich vegetables can help mitigate the impact of dietary fat on liver metabolism.
Can I substitute Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein with something more liver-friendly?
Yes, good substitutes for Soy Sauce, Reduced Sodium, Made From Hydrolyzed Vegetable Protein 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.