Quantifying culinary diversity across countries.
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In Burundi, people consume about 1345 g of food per day, with produce taking the biggest share at 88%, and eggs and dairy coming in last at 1%. In Oceania, the daily total is around 1893 g, with produce leading at 41% and fish and seafood at the bottom with 5%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 109 G
19 G
25 G
60 G
0 G
0 G
0 G
1 G
1 G
3 G
Grains 336 G
157 G
171 G
3 G
0 G
0 G
0 G
0 G
0 G
5 G
Produce 1182 G
81 G
101 G
783 G
217 G
0 G
Produce 778 G
15 G
142 G
452 G
160 G
0 G
Meats 10 G
2 G
2 G
3 G
2 G
0 G
1 G
Meats 135 G
81 G
23 G
18 G
7 G
1 G
5 G
Fish and seafood 7 G
7 G
0 G
Fish and seafood 100 G
91 G
9 G
Eggs and dairy 16 G
0 G
16 G
0 G
Eggs and dairy 131 G
13 G
102 G
16 G
SUGARS, FATS AND NUTS 21 G
0 G
12 G
0 G
7 G
2 G
SUGARS, FATS AND NUTS 413 G
2 G
179 G
0 G
31 G
201 G
AFRICAN BASIL
CILANTRO
PARSLEY
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
TARO LEAVES
AFRICAN BASIL
CILANTRO
PARSLEY
BETTEL LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
TARO LEAVES
CORIANDER
CUMIN
DRY CHILI
BLACK PEPPER
TURMERIC DRY
CLOVES
MUSTARD SEEDS
CORIANDER
CUMIN
DRY CHILI
BLACK PEPPER
TURMERIC DRY
CLOVES
MUSTARD SEEDS
LEMON
TOMATO
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
PANDANUS LEAVES
SPRING ONION
TURMERIC
LEMON
TOMATO
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
PANDANUS LEAVES
SPRING ONION
TURMERIC
DRIED FISH/SEAFOOD
TAMARIND
COCONUT MILK
DRIED SEAWEED
FERMENTED BREADFRUIT
FISH SAUCE
SOY SAUCE
SPECIALTY VINEGAR
DRIED FISH/SEAFOOD
TAMARIND
COCONUT MILK
DRIED SEAWEED
FERMENTED BREADFRUIT
FISH SAUCE
SOY SAUCE
SPECIALTY VINEGAR
