The Nordic diet is built on the typical foods found in Nordic countries.
Its primary food groups include whole grains, particularly rye, barley, and oats; fruits, particularly berries; root vegetables like beets, carrots, and turnips;
fatty fish, such as salmon, tuna, and mackerel; legumes; and low-fat dairy products.
The Mediterranean diet has a long history and the health benefits have consistently been shown in population studies and investigations.
In contrast, the Nordic diet was really developed by a committee of nutrition and food scientists, along with chefs, food historians, and environmentalists.
It was created to enhance dietary guidelines in Nordic countries in a sustainable way and to promote a sense of place via food and culture.
However, there are many similarities between the Nordic Diet and the Mediterranean Diet, including their emphasis on natural foods and
restriction of or avoidance of highly processed foods. It also encourages eating a diet higher in plants and lower in meat.
The Nordic diet is perhaps best recognised for promoting the use of a wide range of readily available foods, such as mosses, seeds, vegetables, and
herbs (including those growing wild). Citrus and tropical fruits are therefore not common in the Nordic diet, although berries like lingonberries are.
Despite the fact that both the Nordic and the Mediterranean diets are largely composed of plants, the types of plants are very different.
The Nordic diet, for instance, encourages eating locally accessible, high-nutrient foods like iodine-rich seaweed, omega-3 fatty acids, and
even vitamin D-rich fruits, vegetables, and kelp. A range of locally specialised foods, including onions, tomatoes,
peppers, courgettes, and leafy greens like spinach, are consumed by those who adhere to the Mediterranean diet.