Because carbohydrates can have multiple interacting CH groups, a number of CH-p stacking orientations can form between a given carbohydrate-amino acid pair. Attempts to determine preferred orientations for certain carbohydrates interacting with aromatic systems have been explored. Analyses of protein-carbohydrate interactions in the PDB showed that there is a propensity for glycan CH groups to be positioned at consistent distances and angles relative to the center of the interacting aromatic ring. However, no complete orientational energetic landscape for CH-p stacking interactions has been determined. Thus, to effectively evaluate protein-carbohydrate interactions, it is essential to develop a comprehensive understanding of CH-p stacking interaction energetics and the orientational features that lead to their favorability.