Quantifying culinary diversity across countries.
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In Guyana, people consume about 3084 g of food per day, with produce taking the biggest share at 58%, 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 468 G
177 G
280 G
5 G
3 G
0 G
1 G
0 G
0 G
2 G
Grains 562 G
41 G
365 G
155 G
0 G
0 G
0 G
0 G
0 G
1 G
Produce 1796 G
21 G
785 G
157 G
833 G
0 G
Produce 244 G
18 G
72 G
108 G
44 G
0 G
Meats 170 G
139 G
15 G
11 G
3 G
0 G
2 G
Meats 59 G
26 G
26 G
4 G
1 G
0 G
2 G
Fish and seafood 70 G
32 G
38 G
Fish and seafood 17 G
16 G
1 G
Eggs and dairy 391 G
3 G
384 G
4 G
Eggs and dairy 76 G
6 G
67 G
3 G
SUGARS, FATS AND NUTS 189 G
7 G
148 G
0 G
16 G
18 G
SUGARS, FATS AND NUTS 124 G
0 G
79 G
0 G
31 G
14 G
BASIL
CHIVES
CULANTRO
THYME
BAY LEAVES
BETTEL LEAVES
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
BASIL
CHIVES
CULANTRO
THYME
BAY LEAVES
BETTEL LEAVES
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMON BASIL
LEMONGRASS
MINT
THAI BASIL
ALLSPICE
NUTMEG
BLACK PEPPER
CINNAMON
CUMIN
DRY CHILI
TURMERIC DRY
CLOVES
CORIANDER
ALLSPICE
NUTMEG
BLACK PEPPER
CINNAMON
CUMIN
DRY CHILI
TURMERIC DRY
CLOVES
CORIANDER
ONION
SPRING ONION
CHILI PEPPERS
GARLIC
GINGER
LIME
GALANGAL
PANDANUS LEAVES
SHALLOT
ONION
SPRING ONION
CHILI PEPPERS
GARLIC
GINGER
LIME
GALANGAL
PANDANUS LEAVES
SHALLOT
CANE VINEGAR
CASSAREEP
COCONUT MILK
TAMARIND
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
CANE VINEGAR
CASSAREEP
COCONUT MILK
TAMARIND
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
SOY SAUCE
