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

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

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