Quantifying culinary diversity across countries.
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In Bolivia, people consume about 1676 g of food per day, with produce taking the biggest share at 40%, and fish and seafood coming in last at 0%. 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 360 G
150 G
115 G
83 G
0 G
0 G
6 G
0 G
0 G
6 G
Grains 562 G
41 G
365 G
155 G
0 G
0 G
0 G
0 G
0 G
1 G
Produce 675 G
15 G
108 G
307 G
245 G
0 G
Produce 244 G
18 G
72 G
108 G
44 G
0 G
Meats 227 G
114 G
27 G
60 G
9 G
5 G
12 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Fish and seafood 7 G
7 G
0 G
Fish and seafood 17 G
16 G
1 G
Eggs and dairy 137 G
20 G
111 G
6 G
Eggs and dairy 76 G
6 G
67 G
3 G
SUGARS, FATS AND NUTS 270 G
19 G
235 G
0 G
12 G
4 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
ANDEAN MINT
BLACK MINT
GALLANT SOLDIER
OREGANO
PARSLEY
CILANTRO
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
ANDEAN MINT
BLACK MINT
GALLANT SOLDIER
OREGANO
PARSLEY
CILANTRO
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
ANNATTO/ACHIOTE
PAPRIKA
BLACK PEPPER
CUMIN
DRY CHILI
CINNAMON
CLOVES
CORIANDER
TURMERIC DRY
ANNATTO/ACHIOTE
PAPRIKA
BLACK PEPPER
CUMIN
DRY CHILI
CINNAMON
CLOVES
CORIANDER
TURMERIC DRY
LEMON
ONION
TOMATO
CHILI PEPPERS
GARLIC
LIME
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
LEMON
ONION
TOMATO
CHILI PEPPERS
GARLIC
LIME
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
ACHIOTE PASTE
CORN BEER
HONEY
PEPPER PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
ACHIOTE PASTE
CORN BEER
HONEY
PEPPER PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
