Quantifying culinary diversity across countries.
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In Chile, people consume about 1745 g of food per day, with produce taking the biggest share at 33%, and fish and seafood coming in last at 2%. 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 410 G
333 G
36 G
32 G
4 G
0 G
1 G
0 G
0 G
4 G
Grains 562 G
41 G
365 G
155 G
0 G
0 G
0 G
0 G
0 G
1 G
Produce 575 G
11 G
205 G
156 G
203 G
0 G
Produce 244 G
18 G
72 G
108 G
44 G
0 G
Meats 250 G
102 G
65 G
78 G
1 G
2 G
2 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Fish and seafood 41 G
27 G
14 G
Fish and seafood 17 G
16 G
1 G
Eggs and dairy 308 G
27 G
262 G
19 G
Eggs and dairy 76 G
6 G
67 G
3 G
SUGARS, FATS AND NUTS 161 G
7 G
121 G
0 G
18 G
15 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
ANDEAN MINT
BOLDO
OREGANO
PARSLEY
CILANTRO
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
ANDEAN MINT
BOLDO
OREGANO
PARSLEY
CILANTRO
BAY LEAVES
BETTEL LEAVES
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
PAPRIKA
BLACK PEPPER
CINNAMON
CUMIN
DRY CHILI
CLOVES
CORIANDER
TURMERIC DRY
PAPRIKA
BLACK PEPPER
CINNAMON
CUMIN
DRY CHILI
CLOVES
CORIANDER
TURMERIC DRY
BELL PEPPERS
LEMON
ONION
TOMATO
GARLIC
LIME
CHILI PEPPERS
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
BELL PEPPERS
LEMON
ONION
TOMATO
GARLIC
LIME
CHILI PEPPERS
GALANGAL
GINGER
PANDANUS LEAVES
SHALLOT
HONEY
MAYONNAISE
MUSTARD
PEPPER PASTE
PISCO
WINE
WINE VINEGAR
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
HONEY
MAYONNAISE
MUSTARD
PEPPER PASTE
PISCO
WINE
WINE VINEGAR
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
TAMARIND
