WHEAT
391 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 456 G
391 G
24 G
36 G
0 G
0 G
2 G
0 G
0 G
3 G
Grains 704 G
44 G
612 G
48 G
0 G
0 G
0 G
0 G
0 G
0 G
Produce 755 G
3 G
417 G
104 G
231 G
0 G
Produce 765 G
9 G
479 G
49 G
224 G
0 G
Meats 198 G
66 G
67 G
57 G
3 G
2 G
3 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Fish and seafood 79 G
60 G
19 G
Fish and seafood 109 G
78 G
31 G
Eggs and dairy 567 G
33 G
523 G
11 G
Eggs and dairy 105 G
10 G
88 G
7 G
SUGARS, FATS AND NUTS 346 G
29 G
239 G
0 G
50 G
28 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
BAY LEAVES
OREGANO
PARSLEY
ROSEMARY
SAGE
THYME
MINT
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE CORIANDER
VIETNAMESE MINT
BAY LEAVES
OREGANO
PARSLEY
ROSEMARY
SAGE
THYME
MINT
BETTEL LEAVES
CILANTRO
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
PERILLA/SHISO
THAI BASIL
VIETNAMESE CORIANDER
VIETNAMESE MINT
CUMIN
FENNEL SEED
PAPRIKA
SAFFRON
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
CUMIN
FENNEL SEED
PAPRIKA
SAFFRON
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
CARROT
CELERY STALKS
FENNEL
LEMON
ONION
ORANGE
TOMATO
GARLIC
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
CARROT
CELERY STALKS
FENNEL
LEMON
ONION
ORANGE
TOMATO
GARLIC
CHILI PEPPERS
GALANGAL
GINGER
LIME
PANDANUS LEAVES
SHALLOT
SPRING ONION
TURMERIC
ANCHOVIES
CAPERS
HONEY
OLIVE OIL
OLIVES
TOMATO PASTE
WINE
WINE VINEGAR
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
ANCHOVIES
CAPERS
HONEY
OLIVE OIL
OLIVES
TOMATO PASTE
WINE
WINE VINEGAR
CHILI OIL
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
