WHEAT
140 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 352 G
140 G
180 G
23 G
2 G
0 G
5 G
0 G
0 G
2 G
Grains 542 G
47 G
455 G
28 G
10 G
0 G
0 G
0 G
0 G
2 G
Produce 622 G
7 G
301 G
35 G
279 G
0 G
Produce 339 G
7 G
112 G
34 G
182 G
0 G
Meats 246 G
109 G
105 G
20 G
6 G
0 G
6 G
Meats 77 G
32 G
35 G
4 G
0 G
0 G
6 G
Fish and seafood 81 G
46 G
35 G
Fish and seafood 79 G
59 G
20 G
Eggs and dairy 167 G
43 G
116 G
8 G
Eggs and dairy 104 G
33 G
67 G
4 G
SUGARS, FATS AND NUTS 206 G
21 G
80 G
2 G
66 G
37 G
SUGARS, FATS AND NUTS 283 G
3 G
160 G
68 G
28 G
24 G
CHIVES
PERILLA/SHISO
CILANTRO
THAI BASIL
BAY LEAVES
HIBISCUS
HOLY BASIL
KAFFIR LIME LEAVES
LEMONGRASS
VIETNAMESE CORIANDER
VIETNAMESE MINT
CHIVES
PERILLA/SHISO
CILANTRO
THAI BASIL
BAY LEAVES
HIBISCUS
HOLY BASIL
KAFFIR LIME LEAVES
LEMONGRASS
VIETNAMESE CORIANDER
VIETNAMESE MINT
GINGER
SAND GINGER
SICHUAN PEPPER
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
CORIANDER
CUMIN
TURMERIC DRY
WHITE PEPPER
GINGER
SAND GINGER
SICHUAN PEPPER
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
CORIANDER
CUMIN
TURMERIC DRY
WHITE PEPPER
CHINESE CHIVES
GARLIC
GINGER
LIME
SAND GINGER
SHALLOT
SPRING ONION
CHILI PEPPERS
GALANGAL
JASMIN WATER
PANDANUS LEAVES
TURMERIC
CHINESE CHIVES
GARLIC
GINGER
LIME
SAND GINGER
SHALLOT
SPRING ONION
CHILI PEPPERS
GALANGAL
JASMIN WATER
PANDANUS LEAVES
TURMERIC
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED TOFU
RICE WINE
SHAOXING WINE
SPECIALTY VINEGAR
CHILI OIL
FERMENTED BEAN PASTE
OYSTER SAUCE
SESAME SEEDS
SOY SAUCE
COCONUT MILK
FERMENTED FISH/SEAFOOD
FISH SAUCE
PALM OIL
TAMARIND
TOASTED RICE POWDER
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED TOFU
RICE WINE
SHAOXING WINE
SPECIALTY VINEGAR
CHILI OIL
FERMENTED BEAN PASTE
OYSTER SAUCE
SESAME SEEDS
SOY SAUCE
COCONUT MILK
FERMENTED FISH/SEAFOOD
FISH SAUCE
PALM OIL
TAMARIND
TOASTED RICE POWDER
