Table 2: Percentage of Interactions involving the Ingredient, for all Cuisines

From: Inferring Cuisine - Drug Interactions Using the Linked Data Approach

Table 2: Percentage of Interactions involving the Ingredient, for all Cuisines
Ingredient% of Interactions involving the Ingredient
milk56.110%
garlic22.617%
coffee8.388%
ginger5.109%
cheese2.197%
bacon2.165%
red wine1.865%
grapefruit1.684%
ham1.296%
wine1.174%
tea1.149%
avocado0.869%
beer0.304%
licorice0.120%