WHEAT
340 G
Quantifying culinary diversity across countries.
Compare countries
VS
Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 418 G
340 G
21 G
28 G
20 G
0 G
1 G
0 G
0 G
8 G
Grains 542 G
47 G
455 G
28 G
10 G
0 G
0 G
0 G
0 G
2 G
Produce 531 G
7 G
253 G
57 G
214 G
0 G
Produce 339 G
7 G
112 G
34 G
182 G
0 G
Meats 218 G
78 G
104 G
19 G
12 G
1 G
4 G
Meats 77 G
32 G
35 G
4 G
0 G
0 G
6 G
Fish and seafood 69 G
43 G
26 G
Fish and seafood 79 G
59 G
20 G
Eggs and dairy 480 G
22 G
446 G
12 G
Eggs and dairy 104 G
33 G
67 G
4 G
SUGARS, FATS AND NUTS 232 G
10 G
163 G
0 G
43 G
16 G
SUGARS, FATS AND NUTS 283 G
3 G
160 G
68 G
28 G
24 G
MINT
OREGANO
PARSLEY
PURSLANE
ROSEMARY
THYME
BAY LEAVES
CILANTRO
HIBISCUS
HOLY BASIL
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE CORIANDER
VIETNAMESE MINT
MINT
OREGANO
PARSLEY
PURSLANE
ROSEMARY
THYME
BAY LEAVES
CILANTRO
HIBISCUS
HOLY BASIL
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE CORIANDER
VIETNAMESE MINT
ALLSPICE
MAHLAB
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
DRY CHILI
STAR ANISE
TURMERIC DRY
WHITE PEPPER
ALLSPICE
MAHLAB
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
DRY CHILI
STAR ANISE
TURMERIC DRY
WHITE PEPPER
FENNEL
LEMON
MASTIC
ONION
ORANGE
TOMATO
GARLIC
CHILI PEPPERS
CHINESE CHIVES
GALANGAL
GINGER
JASMIN WATER
LIME
PANDANUS LEAVES
SAND GINGER
SHALLOT
SPRING ONION
TURMERIC
FENNEL
LEMON
MASTIC
ONION
ORANGE
TOMATO
GARLIC
CHILI PEPPERS
CHINESE CHIVES
GALANGAL
GINGER
JASMIN WATER
LIME
PANDANUS LEAVES
SAND GINGER
SHALLOT
SPRING ONION
TURMERIC
CAROB SYRUP
HONEY
OLIVE OIL
OLIVES
POMEGRANATE MOLASSES
TAHINI
TOMATO PASTE
WINE VINEGAR
YOGURT
CHILI OIL
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
OYSTER SAUCE
PALM OIL
SESAME SEEDS
SOY SAUCE
TAMARIND
TOASTED RICE POWDER
CAROB SYRUP
HONEY
OLIVE OIL
OLIVES
POMEGRANATE MOLASSES
TAHINI
TOMATO PASTE
WINE VINEGAR
YOGURT
CHILI OIL
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
OYSTER SAUCE
PALM OIL
SESAME SEEDS
SOY SAUCE
TAMARIND
TOASTED RICE POWDER