Fiber-to-Carb Ratio Calculator
Quickly assess the quality of carbohydrate sources by checking their fiber content. A better ratio can lead to more stable blood sugar, improved digestion, and greater satiety. Find the values on a food’s nutrition label and enter them below.
Enter Nutrition Facts
Your Food’s Ratio
Ratio Result
0:1Your analysis will appear here.
General Recommendations:
Important Note:
This is a simplified guideline. Overall dietary patterns are more important than a single food’s ratio. This tool does not provide medical or personalized nutritional advice. Always consult a professional for health concerns.
Why This Ratio Matters
Blood Sugar Control
Fiber slows the absorption of sugar, helping to prevent sharp spikes and subsequent crashes in blood sugar levels.
Digestive Health
Adequate fiber is essential for maintaining regular bowel movements and feeding beneficial gut bacteria.
Satiety and Fullness
High-fiber foods are more filling, which can help with appetite control and prevent overeating.
Common Questions
What’s a good fiber-to-carb ratio?
A common guideline suggests aiming for a ratio of 10:1 or better (meaning for every 10g of carbs, there is at least 1g of fiber). The lower the first number, the better. For example, a 5:1 ratio is excellent.
What about ‘net carbs’?
Calculating ‘net carbs’ (Total Carbs – Fiber) is a different concept often used for low-carb diets. This tool focuses on the *ratio* as a measure of carbohydrate quality, which is useful for any eating pattern, not just low-carb.
Does this work for whole foods without labels?
While this tool is designed for nutrition labels, the principle applies universally. Whole foods like vegetables, fruits, legumes, and whole grains naturally have excellent fiber-to-carb ratios.
Can a food have a bad ratio but still be okay to eat?
Yes. Context matters. A small amount of a ‘poor ratio’ food as part of a balanced, high-fiber meal is very different from eating it on its own. It’s about overall dietary patterns, not perfection with every item.