Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Turkey, Retail Parts, Breast, Meat and Skin, Raw belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 155.0 kcal, 21.9g protein, 0g carbohydrate, and 7.5g fat — of which 1.76g is saturated (23.5% of total fat).
Its processing is minimal, which puts it near the whole-food end of what the Mediterranean pattern prefers. The sodium level is moderate at 72.0mg per 100g, easy enough to fit within a typical day. The standard preparation in the data is Per package or as prepared, which affects the fat profile that actually gets eaten. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
With its Recommended rating, Turkey, Retail Parts, Breast, Meat and Skin, Raw fits easily into a Mediterranean-style week, the pattern the AASLD highlights for MASLD.
In context, turkey, retail parts, breast, meat and skin, raw is a genuinely protein-dense choice (22g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 1/2 breast; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Poultry Products group, turkey, retail parts, breast, meat and skin, raw 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 Turkey, Retail Parts, Breast, Meat and Skin, Raw safe for a fatty liver diet?
Turkey, Retail Parts, Breast, Meat and Skin, Raw no, turkey, retail parts, breast, meat and skin, raw can be included in a fatty liver diet. This is because Saturated fat: 23% of total fat. The serving recommendation is 80-100g, 3-5 times per week. When preparing Turkey, Retail Parts, Breast, Meat and Skin, Raw, 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.
What does the Recommended rating mean for Turkey, Retail Parts, Breast, Meat and Skin, Raw?
A Recommended rating means that Turkey, Retail Parts, Breast, Meat and Skin, Raw can be safely included in a fatty liver diet when consumed in appropriate portions. Saturated fat: 23% 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 best way to prepare Turkey, Retail Parts, Breast, Meat and Skin, Raw for fatty liver?
Turkey, Retail Parts, Breast, Meat and Skin, Raw 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.
What are the key nutrients in Turkey, Retail Parts, Breast, Meat and Skin, Raw for fatty liver?
Per 100g, Turkey, Retail Parts, Breast, Meat and Skin, Raw contains 21.9g protein, 7.5g fat (1.8g saturated), 0g carbs, 0.0g fiber, and 155 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.
How much Turkey, Retail Parts, Breast, Meat and Skin, Raw can I eat per day with fatty liver?
The recommended portion of Turkey, Retail Parts, Breast, Meat and Skin, Raw for someone with fatty liver is 80-100g, 3-5 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.
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.