Quantifying culinary diversity across countries.
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In Laos, people consume about 2119 g of food per day, with produce taking the biggest share at 49%, and eggs and dairy coming in last at 1%. In Guinea, the daily total is around 1713 g, with produce leading at 53% and fish and seafood at the bottom with 2%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 696 G
15 G
638 G
31 G
11 G
0 G
0 G
0 G
0 G
1 G
Grains 560 G
55 G
442 G
30 G
0 G
0 G
0 G
2 G
2 G
29 G
Produce 1039 G
2 G
576 G
135 G
326 G
0 G
Produce 908 G
10 G
131 G
523 G
243 G
0 G
Meats 87 G
17 G
37 G
23 G
1 G
0 G
9 G
Meats 47 G
10 G
1 G
23 G
6 G
1 G
6 G
Fish and seafood 69 G
69 G
0 G
Fish and seafood 29 G
29 G
0 G
Eggs and dairy 23 G
5 G
13 G
5 G
Eggs and dairy 56 G
6 G
49 G
1 G
SUGARS, FATS AND NUTS 205 G
1 G
114 G
66 G
9 G
15 G
SUGARS, FATS AND NUTS 113 G
0 G
45 G
0 G
43 G
25 G
DILL
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
MINT
BAOBAB LEAVES
BAY LEAVES
BITTER LEAVES
HIBISCUS
PARSLEY
THYME
DILL
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
MINT
BAOBAB LEAVES
BAY LEAVES
BITTER LEAVES
HIBISCUS
PARSLEY
THYME
CORIANDER
CUMIN
SICHUAN PEPPER
STAR ANISE
TURMERIC DRY
WHITE PEPPER
BLACK PEPPER
DRY CHILI
GINGER
CORIANDER
CUMIN
SICHUAN PEPPER
STAR ANISE
TURMERIC DRY
WHITE PEPPER
BLACK PEPPER
DRY CHILI
GINGER
GALANGAL
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
SPRING ONION
LEMON
ONION
TOMATO
GALANGAL
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
SPRING ONION
LEMON
ONION
TOMATO
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TOASTED RICE POWDER
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
MUSTARD
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TOASTED RICE POWDER
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
MUSTARD
