150

Number (in millions) of frog legs consumed per year in France. Cuisses de grenouille (KWEES deh gruh-noo-EE) is particularly traditional in the region of the Dombes, northeast of Lyon. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium, and they taste like… well, chicken. While frogs were caught in the wild for human consumption in Europe until the 20th century—today they are mainly imported from Asia.