This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Lobster Meat (Lobster, Salt), Whipping Cream (Cream, Milk, Carrageenan, Mono- And Diglycerides, Cellulose Gum, Polysorbate 80), Enriched Macaroni (Durum Wheat, Semolina, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Part Skim Mozzarella Cheese (Part Skim Milk, Cheese Cultures, Salt, Calcium Chloride, Enzyme), Mascarpone Cheese (Milk, Cream, Maltodextrin, Mono- And Diglycerides, Guar Gum, Carrageenan, Carob Bean Gum, Skim Milk Powder, Fructose, Citric Acid, Salt, Preservative - Potassium Sorbate, Natural Flavor, Calcium Chloride), Cheddar Cheese (Milk, Cheese Cultures, Salt, Calcium Chloride, Enzymes, Color - Annatto), Modified Cornstarch, Onion (With Sauteed Onion Flavor), Lemon Juice From Concentrate (Water, Concentrated Lemon Juice, Preservative - Sodium Metabisulfite, Lemon Oil), Garlic (In Soybean Oil, Water, Citric Acid, Preservative - Potassium Sorbate), Seasoning (Salt, Celery Seed, Spices, Mustard Flour, Paprika), Red Pepper Flakes, Xanthan Gum, Parsley. Batter/breading: Water, Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Modified Cornstarch, Wheat Starch, Modified Palm Oil, Salt, Leavening (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Calcium Lactate), Soy Protein Isolate, Vinegar, Sugar, Dextrose, Yeast, Sodium Caseinate, Soy Lecithin, Spice And Spice Extractive. Par-fried In High Oleic Canola Oil.