# HU ranges for tissue types in TotalSegmentator (visceral fat, subcutaneous fat, skeletal muscle, etc.)

**URL:** <https://discourse.slicer.org/t/hu-ranges-for-tissue-types-in-totalsegmentator-visceral-fat-subcutaneous-fat-skeletal-muscle-etc/43726>\
**Category:** Support\
**Tags:** segmentation, dicom\
**Created:** [July 15, 2025, 12:32pm UTC](https://discourse.slicer.org/t/hu-ranges-for-tissue-types-in-totalsegmentator-visceral-fat-subcutaneous-fat-skeletal-muscle-etc/43726 "2025-07-15T12:32:40Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Seok\_Jin\_Hong](https://sea2.discourse-cdn.com/flex002/user_avatar/discourse.slicer.org/seok_jin_hong/32/80633_2.png) [@Seok\_Jin\_Hong](https://discourse.slicer.org/u/Seok_Jin_Hong)\
**Post date:** [July 15, 2025, 12:32pm UTC](https://discourse.slicer.org/t/hu-ranges-for-tissue-types-in-totalsegmentator-visceral-fat-subcutaneous-fat-skeletal-muscle-etc/43726/1 "2025-07-15T12:32:40Z")

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Hi, I’m using the _TotalSegmentator_ module in 3D Slicer, specifically the **tissue types** segmentation task.  
It automatically separates tissues into **visceral fat** , **subcutaneous fat** , **skeletal muscle** , and **intramuscular fat**.  
Could you please let me know the Hounsfield Unit (HU) ranges or criteria used for each of these tissue types?  
Understanding the HU thresholds would help me better interpret the segmentation results.  
Thank you!

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**Author:** ![Deep\_Learning](https://sea2.discourse-cdn.com/flex002/user_avatar/discourse.slicer.org/deep_learning/32/15345_2.png) [@Deep\_Learning](https://discourse.slicer.org/u/Deep_Learning)\
**Post date:** [July 16, 2025, 8:22pm UTC](https://discourse.slicer.org/t/hu-ranges-for-tissue-types-in-totalsegmentator-visceral-fat-subcutaneous-fat-skeletal-muscle-etc/43726/2 "2025-07-16T20:22:00Z")

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doesn’t use HU ranges