AHL Vig Comparison
BetOnline.ag
No data
Fanatics
No data
How We Calculate These Numbers
- Data Source
- All odds on this page come from The Odds API, which aggregates real-time lines from licensed US and offshore sportsbooks. We track moneyline, spread, and totals markets across every sport with active betting lines.
- Update Frequency
- We pull a fresh snapshot of every tracked market three times per day — at 6:00 AM, 2:00 PM, and 10:00 PM UTC. Each snapshot captures the latest lines from every sportsbook that has posted odds for a given event. The timestamp at the top of each page tells you exactly when the data was last refreshed.
- Vig Calculation
- Vig (short for vigorish, also called juice or overround) measures the margin a sportsbook builds into its odds. We calculate it by converting the odds on each side of a market to implied probabilities, summing those probabilities, and subtracting 100%. For example, a market priced at -110/-110 implies 52.38% on each side — a total of 104.76%, meaning a vig of 4.76%. Lower vig means better value for bettors because you keep more of your winnings.
- Per-Market Breakdown
- We compute vig separately for each market type: moneyline (h2h), point spreads, and totals (over/under). The "average vig" shown for each sportsbook is the mean across all market types weighted by the number of events sampled in each market.
- Grading Scale
- Every sportsbook receives a letter grade based on its average vig: A+ (under 2%) is exceptional and rare — these are typically sharp-friendly books. A (2–3%) is excellent. B+ (3–4%) is above average. B (4–5%) is the industry standard for most recreational sportsbooks. C (5–6%) is below average. D (above 6%) indicates high-juice markets where bettors face a steep cost per wager.
- Trend Tracking
- We store daily snapshots for 30 days, allowing us to show 24-hour and 7-day vig trends. A downward trend (improving) means sportsbooks are tightening their lines — often in response to increased competition or higher betting volume as a season heats up.