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 Nicaragua, the daily total is around 1416 g, with grains leading at 34% and fish and seafood at the bottom with 1%.
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 484 G
92 G
214 G
172 G
0 G
0 G
2 G
0 G
2 G
2 G
Produce 1039 G
2 G
576 G
135 G
326 G
0 G
Produce 325 G
39 G
99 G
57 G
115 G
0 G
Meats 87 G
17 G
37 G
23 G
1 G
0 G
9 G
Meats 86 G
59 G
15 G
6 G
0 G
1 G
5 G
Fish and seafood 69 G
69 G
0 G
Fish and seafood 18 G
11 G
7 G
Eggs and dairy 23 G
5 G
13 G
5 G
Eggs and dairy 357 G
13 G
341 G
3 G
SUGARS, FATS AND NUTS 205 G
1 G
114 G
66 G
9 G
15 G
SUGARS, FATS AND NUTS 146 G
0 G
114 G
0 G
25 G
7 G
DILL
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
CILANTRO
BAY LEAVES
CHINCHO
CULANTRO
EPAZOTE
OREGANO
DILL
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
CILANTRO
BAY LEAVES
CHINCHO
CULANTRO
EPAZOTE
OREGANO
CORIANDER
SICHUAN PEPPER
STAR ANISE
TURMERIC DRY
WHITE PEPPER
BLACK PEPPER
CUMIN
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
CORIANDER
SICHUAN PEPPER
STAR ANISE
TURMERIC DRY
WHITE PEPPER
BLACK PEPPER
CUMIN
DRY CHILI
ALLSPICE
ANNATTO/ACHIOTE
CINNAMON
GALANGAL
GINGER
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
LIME
ONION
ORANGE
TOMATO
GALANGAL
GINGER
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
LIME
ONION
ORANGE
TOMATO
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TOASTED RICE POWDER
COCONUT MILK
TAMARIND
ACHIOTE PASTE
CORN BEER
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TOASTED RICE POWDER
COCONUT MILK
TAMARIND
ACHIOTE PASTE
CORN BEER
