Pontic Greek cuisine: the most common foods, ingredients, and dishes presented in cookbooks and folklore literature

Table 6 The twenty most used ingredients in cookbooks and cooking magazines

No	Name of Ingredients	Frequency	Relative frequency	Percentage frequency (%)
1	Butter	413	013430894	13.43
2	Flour	281	009138211	9.14
3	Eggs	194	006308943	6.31
4	Tomatoes	121	003934959	3.93
5	Milk	101	003284553	3.28
6	Bulgur	89	002894309	2.89
7	Cornflour	88	002861789	2.86
8	Cheese	85	002764228	2.76
9	Korkota	85	002764228	2.76
10	Yogurt	76	002471545	2.47
11	Chorta	66	002146341	2.15
12	Beans	66	002146341	2.15
13	Mincedmeat	65	002113821	2.11
14	Redpepper	62	00201626	2.02
15	Potatoes	58	001886179	1.89
16	Rice	54	001756098	1.76
17	Anchovies	49	001593496	1.59
18	Walnuts	48	001560976	1.56
19	Kale	35	001138211	1.14
20	Pumpkin	34	001105691	1.11

ISSN: 2352-619X