What the numbers say about how the world cooks. Region leaderboards, category breakdowns, calorie distributions, and the processing levels that show through every national cuisine.
Average health score across dishes in each region.
Average NOVA score across dishes in each region — higher means more whole-food, less industrial.
Average anti-inflammatory index — omega-3s, polyphenols, turmeric, olive oil, leafy greens.
Our 2,024-dish corpus, grouped by preparation and form.
Distribution of calories per serving across all dishes. Bucketed.
How the full corpus spreads across the final Rank score. Most traditional dishes cluster in the middle; the top band is deliberately narrow.
Mediterranean and Levantine dishes lead every health leaderboard. The olive-oil-and-legume axis is real.
NOVA processing is the single biggest differentiator. Dishes with one industrial ingredient (a seed oil, a cured meat, a ketchup) fall 10–20 points below their whole-food twins.
Legume-forward cuisines dominate the top of the chart. Ethiopian, Levantine, North-African, and South-Asian dals and stews eat the top 30 positions because they stack high NOVA, high fiber, high anti-inflammatory chemistry, and low glycemic load simultaneously.