Chinese and Korean cuisine is not the same as their western counterparts, according to a recent study published in the British Medical Journal.
The research found that in contrast to Western diets that include a lot of rice, vegetables, and fruits, Asian cuisinés often rely on legumes.
Bone broth, which is typically made from vegetables and often contains meat and fish, is often used in Asian cuisses as a replacement for traditional noodles, a source for the broth said.
It also allows for better absorption of nutrients such as calcium and phosphorus, the researchers said.
Bone-rich vegetables and legumes are also a major source of protein for the Asian diet.
Bone is used to make noodles, and in some Asian cuisine, it is a main component of soups, sauces and dishes.
The Asian diets are more meat-rich than western diets.
Bone broth is used more in the west for cooking, but the Asian food is also rich in protein, vitamins, minerals and vitamins B-6, B-12 and B-13, the scientists said.
The bone broth was also found to be rich in vitamins A, D, E and K.
Bone has been a major food source for animals in Asia for thousands of years, but in recent years the use of meat has been under increasing pressure in Asia, the study said.
In addition, the availability of meat in Asia has been declining.
In Australia, for example, consumption of meat fell from around 10 per cent in 1980 to around 6 per cent by 2016.