WHEAT
44 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 704 G
44 G
612 G
48 G
0 G
0 G
0 G
0 G
0 G
0 G
Grains 576 G
191 G
353 G
19 G
1 G
0 G
0 G
2 G
9 G
1 G
Produce 765 G
9 G
479 G
49 G
228 G
0 G
Produce 1546 G
4 G
1067 G
186 G
221 G
6 G
Meats 159 G
45 G
83 G
14 G
1 G
1 G
15 G
Meats 181 G
43 G
97 G
19 G
10 G
1 G
11 G
Fish and seafood 109 G
78 G
31 G
Fish and seafood 110 G
62 G
48 G
Eggs and dairy 105 G
10 G
88 G
7 G
Eggs and dairy 145 G
59 G
81 G
5 G
SUGARS, FATS AND NUTS 131 G
5 G
64 G
20 G
14 G
28 G
SUGARS, FATS AND NUTS 90 G
6 G
23 G
0 G
25 G
36 G
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
CILANTRO
PERILLA/SHISO
CHIVES
BETTEL LEAVES
CULANTRO
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
CILANTRO
PERILLA/SHISO
CHIVES
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
FENNEL SEED
GINGER
SICHUAN PEPPER
WHITE PEPPER
BLACK PEPPER
CINNAMON
CLOVES
DRY CHILI
STAR ANISE
FENNEL SEED
GINGER
SICHUAN PEPPER
WHITE PEPPER
GALANGAL
LIME
PANDANUS LEAVES
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
SHALLOT
SPRING ONION
CHINESE CHIVES
DRIED MUSHROOMS
DRIED TANGERINE PEEL
SAND GINGER
GALANGAL
LIME
PANDANUS LEAVES
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
SHALLOT
SPRING ONION
CHINESE CHIVES
DRIED MUSHROOMS
DRIED TANGERINE PEEL
SAND GINGER
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
CHILI OIL
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
ANCHOVIES
BLACK VINEGAR
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED BEANS
GRAIN VINEGAR
MALTOSE SYRUP
MUSTARD
RICE VINEGAR
SESAME SEEDS
SHAOXING WINE
FERMENTED FISH/SEAFOOD
FERMENTED TOFU
FISH SAUCE
SPECIALTY VINEGAR
TAMARIND
TOASTED RICE POWDER
CHILI OIL
OYSTER SAUCE
RICE WINE
SESAME OIL
SOY SAUCE
ANCHOVIES
BLACK VINEGAR
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED BEANS
GRAIN VINEGAR
MALTOSE SYRUP
MUSTARD
RICE VINEGAR
SESAME SEEDS
SHAOXING WINE
