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 Timor Leste, the daily total is around 1082 g, with grains leading at 51% and fish and seafood at the bottom with 2%.
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 562 G
41 G
365 G
155 G
0 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 244 G
18 G
72 G
108 G
44 G
0 G
Meats 45 G
13 G
6 G
22 G
1 G
0 G
3 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Fish and seafood 18 G
18 G
0 G
Fish and seafood 17 G
16 G
1 G
Eggs and dairy 198 G
21 G
168 G
9 G
Eggs and dairy 76 G
6 G
67 G
3 G
SUGARS, FATS AND NUTS 133 G
57 G
45 G
2 G
27 G
2 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
FENUGREEK LEAVES
JIMBU
BAY LEAVES
CILANTRO
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
FENUGREEK LEAVES
JIMBU
BAY LEAVES
CILANTRO
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
ASAFOEDITA
BLACK CARDAMOM
BLUE FENUGREEK
GREEN CARDAMOM
MUSTARD SEEDS
SICHUAN PEPPER
BLACK PEPPER
CINNAMON
CORIANDER
DRY CHILI
TURMERIC DRY
CLOVES
CUMIN
ASAFOEDITA
BLACK CARDAMOM
BLUE FENUGREEK
GREEN CARDAMOM
MUSTARD SEEDS
SICHUAN PEPPER
BLACK PEPPER
CINNAMON
CORIANDER
DRY CHILI
TURMERIC DRY
CLOVES
CUMIN
CHILI PEPPERS
GARLIC
GINGER
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
CHILI PEPPERS
GARLIC
GINGER
GALANGAL
LIME
PANDANUS LEAVES
SHALLOT
CLARIFIED BUTTER
MUSTARD OIL
TAMARIND
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
CLARIFIED BUTTER
MUSTARD OIL
TAMARIND
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
