After the big 3, and assuming your staying in your caloric needs, what is your biggest decision maker on a food label? Sodium? Fiber? Sugars?
I place less weight on total fat then I do satfat. I place less weight on total carbs then I do total sugar.
Sodium is next. Vitamin & mineral content after that. Fiber is important but it’s fairly intuitive too (at least to me, much more than others).
I think the big 3 are a bit too generic to judge just based on those. Like others here, I probably pay more attention to net carbs and sugars and artificial sweeteners than to the top-line carb #, it just rolls too many things into one category to be useful. Just look at the carbs on something that is all sugar vs. all soluble fiber - same grams of carbs, totally different in the body.
I’m cyclical keto, and I don’t care when I’m on the uptake. But five days a week I eat strictly. Fiber would be next, because I basically subtract it from carbs.
I supplement sodium to make up for ketosis (along with potassium and magnesium) so I don’t look at that. I might glance at the fat types but I am foggy on which ones I want; but the fact that I’m looking at a label is highly irregular - everything I eat is single ingredients, or clear to see, like a prepared salad. (I might even throw out restaurant dressing to make a quick low carb vinaigrette) Mostly smoked herring and nuts, 700 kcal/day avg, lately. And coffee as a food pyramid-base.
You should be worrying about the bio-available nutrients that the food you are buying is going to provide you. Vitamins, minerals, polyphenols, enzymes, antioxidants etc. The stuff you don’t find on the label. People way to obsessed and worried with calories nowadays it blows my mind.