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 Niger, the daily total is around 1356 g, with produce leading at 44% and fish and seafood at the bottom with 0%.
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 541 G
17 G
124 G
7 G
1 G
0 G
0 G
238 G
153 G
1 G
Produce 1039 G
2 G
576 G
135 G
326 G
0 G
Produce 600 G
121 G
340 G
81 G
58 G
0 G
Meats 87 G
17 G
37 G
23 G
1 G
0 G
9 G
Meats 24 G
3 G
0 G
7 G
6 G
6 G
2 G
Fish and seafood 69 G
69 G
0 G
Fish and seafood 5 G
5 G
0 G
Eggs and dairy 23 G
5 G
13 G
5 G
Eggs and dairy 109 G
1 G
106 G
2 G
SUGARS, FATS AND NUTS 205 G
1 G
114 G
66 G
9 G
15 G
SUGARS, FATS AND NUTS 77 G
0 G
15 G
0 G
14 G
48 G
CILANTRO
DILL
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
BAOBAB LEAVES
BAY LEAVES
PARSLEY
THYME
CILANTRO
DILL
KAFFIR LIME LEAVES
LEMONGRASS
MINT
THAI BASIL
VIETNAMESE MINT
BAOBAB LEAVES
BAY LEAVES
PARSLEY
THYME
CORIANDER
CUMIN
SICHUAN PEPPER
STAR ANISE
TURMERIC DRY
WHITE PEPPER
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
CLOVES
GINGER
GRAINS OF PARADISE
SAFFRON
CORIANDER
CUMIN
SICHUAN PEPPER
STAR ANISE
TURMERIC DRY
WHITE PEPPER
BLACK PEPPER
DRY CHILI
CALABASH NUTMEG
CLOVES
GINGER
GRAINS OF PARADISE
SAFFRON
GALANGAL
LIME
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
ONION
GALANGAL
LIME
SPRING ONION
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
ONION
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
PEPPER PASTE
SOY SAUCE
TOASTED RICE POWDER
SESAME SEEDS
TAMARIND
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
PEPPER PASTE
SOY SAUCE
TOASTED RICE POWDER
SESAME SEEDS
TAMARIND
DATES
DRIED FISH/SEAFOOD
FERMENTED BEANS
