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 Côte d'Ivoire, the daily total is around 1903 g, with produce leading at 65% and eggs and dairy at the bottom with 1%.
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 452 G
60 G
321 G
58 G
1 G
0 G
1 G
4 G
5 G
2 G
Produce 909 G
29 G
217 G
160 G
503 G
0 G
Produce 1237 G
4 G
98 G
926 G
208 G
0 G
Meats 141 G
83 G
29 G
16 G
2 G
3 G
8 G
Meats 46 G
8 G
4 G
4 G
2 G
16 G
12 G
Fish and seafood 26 G
23 G
3 G
Fish and seafood 61 G
61 G
0 G
Eggs and dairy 231 G
20 G
207 G
4 G
Eggs and dairy 22 G
6 G
16 G
0 G
SUGARS, FATS AND NUTS 187 G
1 G
116 G
0 G
32 G
38 G
SUGARS, FATS AND NUTS 85 G
8 G
33 G
0 G
30 G
14 G
BAY LEAVES
CULANTRO
MINT
OREGANO
THYME
CILANTRO
HIBISCUS
AFRICAN BASIL
BAOBAB LEAVES
BITTER LEAVES
PARSLEY
UTAZI LEAVES
UZIZA LEAVES
BAY LEAVES
CULANTRO
MINT
OREGANO
THYME
CILANTRO
HIBISCUS
AFRICAN BASIL
BAOBAB LEAVES
BITTER LEAVES
PARSLEY
UTAZI LEAVES
UZIZA LEAVES
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
CUMIN
GINGER
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
NUTMEG
CALABASH NUTMEG
CUBEB PEPPER
GRAINS OF SELIM
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
CUMIN
GINGER
TURMERIC DRY
BLACK PEPPER
CLOVES
DRY CHILI
NUTMEG
CALABASH NUTMEG
CUBEB PEPPER
GRAINS OF SELIM
BELL PEPPERS
CHILI PEPPERS
GARLIC
GINGER
LEMON
LIME
ONION
SPRING ONION
BELL PEPPERS
CHILI PEPPERS
GARLIC
GINGER
LEMON
LIME
ONION
SPRING ONION
ACHIOTE PASTE
RUM
SUGARCANE MOLASSES
COCONUT MILK
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
PALM OIL
SESAME SEEDS
ACHIOTE PASTE
RUM
SUGARCANE MOLASSES
COCONUT MILK
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
PALM OIL
SESAME SEEDS
