wild greens such as dandelion, sorrel or nettle. Other foods such as seaweed-derived products such as agar, which has the same function as animal-bone-derived gelatin. Beverages such as beer, coffee, hot chocolate, lemonade, tea or wine—although some beers and wines may have elements of animal products as fining agents including fish bladders, egg whites, gelatine and skim milk. Foods not suitable for vegans, but acceptable for some other types of vegetarians: Dairy products (butter, cheese (except for cheese containing rennet of animal origin), milk, yogurt (excluding yogurt made with gelatin) etc.) – not eaten by vegans and pure ovo-vegetarians Eggs – not eaten by vegans and lacto-vegetarians (most Indian vegetarians) Honey – not eaten by most vegans Vegetarians by definition cannot consume meat or animal tissue products, with no other universally adopted change in their diet. However, in practice, compared to non-vegetarians, vegetarians on average have an increased consumption of: Fruits Vegetables Avocados Non-fried potatoes Whole grains Legumes Soy foods Nuts Seeds In comparison to non-vegetarians, practising vegetarians on average have a decreased consumption of: Dairy products Eggs Refined grains Added fats Sweets Snacks Non-water (often sweetened) beverages This difference is observed, but is not required to be vegetarian. Nevertheless, it is relevant when considering research into the health effects of adopting a vegetarian diet. A diet consisting only of sugar candies, for example, while technically also vegetarian, would be expected to have a much different outcome for health compared to what is called "a vegetarian diet" culturally and what is most commonly adopted by vegetarians. Traditional vegetarian cuisine These are some of the most common dishes that vegetarians eat without substitution of ingredients. Such dishes include, from breakfasts to dinnertime desserts: Traditionally, Brahmin cuisines in most part of India, except Jammu and Kashmir, Odisha and West Bengal, are strictly vegetarian. Onion and garlic is not eaten in a strict sattvik diet. Gujarati cuisine from the state of Gujarat in western India is predominantly vegetarian. Many bean, pasta, potato, rice, and bulgur/couscous dishes, stews, soups and stir-fries. Cereals and oatmeals, granola bars, etc. Fresh fruit and most salads Potato salad, baba ganoush, pita-wraps or burrito -wraps, vegetable pilafs, baked potatoes or fried potato-skins with various toppings, corn on the cob, smoothies Many sandwiches, such as cheese on toast, and cold sandwiches including roasted eggplant, mushrooms, bell peppers, cheeses, avocado and other sandwich ingredients Numerous side dishes, such as mashed potatoes,