Quantifying culinary diversity across countries.
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In Caribbean, people consume about 1905 g of food per day, with produce taking the biggest share at 48%, and fish and seafood coming in last at 1%. In Benin, the daily total is around 1691 g, with produce leading at 63% and eggs and dairy at the bottom with 2%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 411 G
128 G
234 G
46 G
1 G
0 G
1 G
0 G
1 G
0 G
Grains 404 G
51 G
226 G
99 G
3 G
0 G
0 G
4 G
20 G
1 G
Produce 909 G
29 G
217 G
160 G
503 G
0 G
Produce 1067 G
29 G
197 G
728 G
113 G
0 G
Meats 141 G
83 G
29 G
16 G
2 G
3 G
8 G
Meats 44 G
26 G
2 G
9 G
3 G
2 G
2 G
Fish and seafood 26 G
23 G
3 G
Fish and seafood 44 G
43 G
1 G
Eggs and dairy 231 G
20 G
207 G
4 G
Eggs and dairy 32 G
2 G
30 G
0 G
SUGARS, FATS AND NUTS 187 G
1 G
116 G
0 G
32 G
38 G
SUGARS, FATS AND NUTS 100 G
10 G
30 G
0 G
33 G
27 G
CILANTRO
CULANTRO
HIBISCUS
MINT
OREGANO
THYME
BAY LEAVES
AFRICAN BASIL
BITTER LEAVES
LEMONGRASS
PARSLEY
PREKESE
UTAZI LEAVES
UZIZA LEAVES
CILANTRO
CULANTRO
HIBISCUS
MINT
OREGANO
THYME
BAY LEAVES
AFRICAN BASIL
BITTER LEAVES
LEMONGRASS
PARSLEY
PREKESE
UTAZI LEAVES
UZIZA LEAVES
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
CUMIN
GINGER
NUTMEG
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GRAINS OF SELIM
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
CUMIN
GINGER
NUTMEG
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
CALABASH NUTMEG
GRAINS OF SELIM
BELL PEPPERS
LEMON
SPRING ONION
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
BELL PEPPERS
LEMON
SPRING ONION
CHILI PEPPERS
GARLIC
GINGER
LIME
ONION
ACHIOTE PASTE
COCONUT MILK
RUM
SUGARCANE MOLASSES
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
SHEA BUTTER
ACHIOTE PASTE
COCONUT MILK
RUM
SUGARCANE MOLASSES
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
SHEA BUTTER
