WHEAT
340 G
Quantifying culinary diversity across countries.
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 704 G
44 G
612 G
48 G
0 G
0 G
0 G
0 G
0 G
0 G
Produce 531 G
7 G
253 G
57 G
214 G
0 G
Produce 765 G
9 G
479 G
49 G
224 G
0 G
Meats 218 G
78 G
104 G
19 G
12 G
1 G
4 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Fish and seafood 69 G
43 G
26 G
Fish and seafood 109 G
78 G
31 G
Eggs and dairy 480 G
22 G
446 G
12 G
Eggs and dairy 105 G
10 G
88 G
7 G
SUGARS, FATS AND NUTS 232 G
10 G
163 G
0 G
43 G
16 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
BAY LEAVES
OREGANO
PARSLEY
PURSLANE
ROSEMARY
THYME
MINT
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE CORIANDER
VIETNAMESE MINT
BAY LEAVES
OREGANO
PARSLEY
PURSLANE
ROSEMARY
THYME
MINT
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE CORIANDER
VIETNAMESE MINT
ALLSPICE
CORIANDER
CUMIN
MAHLAB
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
ALLSPICE
CORIANDER
CUMIN
MAHLAB
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
FENNEL
LEMON
MASTIC
ONION
ORANGE
TOMATO
GARLIC
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
FENNEL
LEMON
MASTIC
ONION
ORANGE
TOMATO
GARLIC
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CAROB SYRUP
HONEY
OLIVE OIL
OLIVES
POMEGRANATE MOLASSES
TAHINI
TOMATO PASTE
WINE VINEGAR
YOGURT
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
CAROB SYRUP
HONEY
OLIVE OIL
OLIVES
POMEGRANATE MOLASSES
TAHINI
TOMATO PASTE
WINE VINEGAR
YOGURT
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
