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 Republic of the Congo, the daily total is around 1404 g, with produce leading at 67% 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 180 G
123 G
45 G
11 G
1 G
0 G
0 G
0 G
0 G
0 G
Produce 909 G
29 G
217 G
160 G
503 G
0 G
Produce 946 G
8 G
65 G
750 G
122 G
0 G
Meats 141 G
83 G
29 G
16 G
2 G
3 G
8 G
Meats 127 G
63 G
21 G
6 G
1 G
22 G
14 G
Fish and seafood 26 G
23 G
3 G
Fish and seafood 65 G
65 G
0 G
Eggs and dairy 231 G
20 G
207 G
4 G
Eggs and dairy 13 G
1 G
12 G
0 G
SUGARS, FATS AND NUTS 187 G
1 G
116 G
0 G
32 G
38 G
SUGARS, FATS AND NUTS 73 G
0 G
30 G
0 G
33 G
10 G
CILANTRO
CULANTRO
MINT
OREGANO
BAY LEAVES
HIBISCUS
THYME
AFRICAN BASIL
BITTER LEAVES
CILANTRO
CULANTRO
MINT
OREGANO
BAY LEAVES
HIBISCUS
THYME
AFRICAN BASIL
BITTER LEAVES
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
CLOVES
CUMIN
GINGER
NUTMEG
TURMERIC DRY
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
GRAINS OF PARADISE
MBONGO
NJANGSA/DJANSANG
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
CLOVES
CUMIN
GINGER
NUTMEG
TURMERIC DRY
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
GRAINS OF PARADISE
MBONGO
NJANGSA/DJANSANG
SPRING ONION
BELL PEPPERS
CHILI PEPPERS
GARLIC
GINGER
LEMON
LIME
ONION
SPRING ONION
BELL PEPPERS
CHILI PEPPERS
GARLIC
GINGER
LEMON
LIME
ONION
ACHIOTE PASTE
COCONUT MILK
RUM
SUGARCANE MOLASSES
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
FERMENTED FISH/SEAFOOD
PALM OIL
ACHIOTE PASTE
COCONUT MILK
RUM
SUGARCANE MOLASSES
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
FERMENTED FISH/SEAFOOD
PALM OIL
