Carbohydrate aromatic interactions can involve CH-p interactions, favorable contacts formed by electron donation from the p-system of an aromatic moiety into the antibonding orbital(s) of a carbon-hydrogen (C-H) bond. Individual CH-p interactions, like cation-p and p-p interactions, are considered weaker than hydrogen bonding interactions and typically thought to involve only dispersive forces. They are present in many systems and can facilitate protein folding and protein-ligand binding. Notably, they are especially prevalent in protein-carbohydrate interactions. Unlike other systems containing CH-p interactions, carbohydrate-aromatic interactions are made up of multiple CH-p interactions formed between distinct CH groups on the carbohydrate that are stacked upon p system of an aromatic amino acid. The resulting CH-p stacking interactions are highly favorable interactions that are believed to be more favorable than some hydrogen bonds and play an essential role in protein-carbohydrate recognition. Nevertheless, the overall range of interaction strengths of CH-p interactions in comparison to more conventional non-covalent interactions, such as hydrogen bonds, remains poorly understood.