Frog legs are one of the better-known delicacies of French and Chinese cuisine. The legs of edible frogs are also consumed in other parts of the world, including Vietnam, Cambodia, Thailand, Indonesia, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Northwestern Greece and the Southern regions of the United States. As of 2014, the world's largest exporter of edible frogs is Indonesia. In Brazil, Mexico and the Caribbean, many frogs are still caught wild. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat is approximately between chicken and fish. Frogs are raised commercially in certain countries, for example Vietnam. Frog muscles do not resolve rigor mortis as quickly as muscles from warm-blooded animals (chicken, for example) do, so heat from cooking can cause fresh frog legs to twitch. Frog legs cuisine is also contested as an issue of animal rights, as the frog's legs are often removed without slaughtering the frogs first, at which point the still-living frogs are discarded.