WHEAT
47 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 542 G
47 G
455 G
28 G
10 G
0 G
0 G
0 G
0 G
2 G
Grains 643 G
90 G
501 G
52 G
0 G
0 G
0 G
0 G
0 G
0 G
Produce 339 G
7 G
112 G
34 G
186 G
0 G
Produce 519 G
2 G
131 G
189 G
195 G
0 G
Meats 77 G
32 G
35 G
4 G
0 G
0 G
6 G
Meats 53 G
39 G
3 G
8 G
1 G
0 G
2 G
Fish and seafood 79 G
59 G
20 G
Fish and seafood 122 G
108 G
14 G
Eggs and dairy 104 G
33 G
67 G
4 G
Eggs and dairy 79 G
44 G
34 G
1 G
SUGARS, FATS AND NUTS 283 G
3 G
160 G
68 G
28 G
24 G
SUGARS, FATS AND NUTS 174 G
1 G
73 G
0 G
41 G
59 G
BAY LEAVES
HIBISCUS
HOLY BASIL
THAI BASIL
VIETNAMESE CORIANDER
VIETNAMESE MINT
CILANTRO
KAFFIR LIME LEAVES
LEMONGRASS
LEMON BASIL
BAY LEAVES
HIBISCUS
HOLY BASIL
THAI BASIL
VIETNAMESE CORIANDER
VIETNAMESE MINT
CILANTRO
KAFFIR LIME LEAVES
LEMONGRASS
LEMON BASIL
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
DRY CHILI
STAR ANISE
TURMERIC DRY
WHITE PEPPER
GINGER
NUTMEG
BLACK PEPPER
CINNAMON
CLOVES
CORIANDER
CUMIN
DRY CHILI
STAR ANISE
TURMERIC DRY
WHITE PEPPER
GINGER
NUTMEG
CHINESE CHIVES
JASMIN WATER
SAND GINGER
SPRING ONION
CHILI PEPPERS
GALANGAL
GARLIC
GINGER
LIME
PANDANUS LEAVES
SHALLOT
TURMERIC
ONION
CHINESE CHIVES
JASMIN WATER
SAND GINGER
SPRING ONION
CHILI PEPPERS
GALANGAL
GARLIC
GINGER
LIME
PANDANUS LEAVES
SHALLOT
TURMERIC
ONION
CHILI OIL
FERMENTED BEAN PASTE
OYSTER SAUCE
SESAME SEEDS
TOASTED RICE POWDER
COCONUT MILK
FERMENTED FISH/SEAFOOD
FISH SAUCE
PALM OIL
SOY SAUCE
TAMARIND
ANCHOVIES
DRIED FISH/SEAFOOD
KECAP MANIS
CHILI OIL
FERMENTED BEAN PASTE
OYSTER SAUCE
SESAME SEEDS
TOASTED RICE POWDER
COCONUT MILK
FERMENTED FISH/SEAFOOD
FISH SAUCE
PALM OIL
SOY SAUCE
TAMARIND
ANCHOVIES
DRIED FISH/SEAFOOD
KECAP MANIS
