Quantifying culinary diversity across countries.
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In Bhutan, people consume about 1545 g of food per day, with grains taking the biggest share at 45%, and fish and seafood coming in last at 1%. In Laos, the daily total is around 2119 g, with produce leading at 49% and eggs and dairy at the bottom with 1%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 695 G
53 G
471 G
137 G
20 G
0 G
0 G
4 G
0 G
10 G
Grains 696 G
15 G
638 G
31 G
11 G
0 G
0 G
0 G
0 G
1 G
Produce 456 G
16 G
171 G
168 G
101 G
0 G
Produce 1039 G
2 G
576 G
135 G
326 G
0 G
Meats 45 G
13 G
6 G
22 G
1 G
0 G
3 G
Meats 87 G
17 G
37 G
23 G
1 G
0 G
9 G
Fish and seafood 18 G
18 G
0 G
Fish and seafood 69 G
69 G
0 G
Eggs and dairy 198 G
21 G
168 G
9 G
Eggs and dairy 23 G
5 G
13 G
5 G
SUGARS, FATS AND NUTS 133 G
57 G
45 G
2 G
27 G
2 G
SUGARS, FATS AND NUTS 205 G
1 G
114 G
66 G
9 G
15 G
BAY LEAVES
FENUGREEK LEAVES
JIMBU
CILANTRO
DILL
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
BAY LEAVES
FENUGREEK LEAVES
JIMBU
CILANTRO
DILL
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
ASAFOEDITA
BLACK CARDAMOM
BLUE FENUGREEK
CINNAMON
GREEN CARDAMOM
MUSTARD SEEDS
BLACK PEPPER
CORIANDER
DRY CHILI
SICHUAN PEPPER
TURMERIC DRY
CUMIN
STAR ANISE
WHITE PEPPER
ASAFOEDITA
BLACK CARDAMOM
BLUE FENUGREEK
CINNAMON
GREEN CARDAMOM
MUSTARD SEEDS
BLACK PEPPER
CORIANDER
DRY CHILI
SICHUAN PEPPER
TURMERIC DRY
CUMIN
STAR ANISE
WHITE PEPPER
CHILI PEPPERS
GARLIC
GINGER
GALANGAL
LIME
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
GALANGAL
LIME
SPRING ONION
TURMERIC
CLARIFIED BUTTER
MUSTARD OIL
TAMARIND
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TOASTED RICE POWDER
CLARIFIED BUTTER
MUSTARD OIL
TAMARIND
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TOASTED RICE POWDER
