The fat ratio is a criterion that applies only to fats (butter, margarine and oil) according to the Nutri-Score rating method.
Rather than analyzing the quantity of saturated fat as is the case with other products, it's the ratio the fats that is analyzed, i.e. the ratio of saturated fat to total fat.
The fat ratio is good when the level of saturated fats is low. Although they are necessary for the optimal functioning of our bodies, saturated fats today are already consumed in excess, which raises the risk of cardiovascular diseases.
