Quantifying culinary diversity across countries.
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In Malaysia, people consume about 1487 g of food per day, with grains taking the biggest share at 32%, and eggs and dairy coming in last at 5%. In Burundi, the daily total is around 1345 g, with produce leading at 88% and eggs and dairy at the bottom with 1%.
Grains
Fish and seafood
Produce
Eggs and dairy
Meats
Sugar, fats and nuts
Grains 481 G
113 G
313 G
44 G
0 G
0 G
4 G
0 G
0 G
7 G
Grains 109 G
19 G
25 G
60 G
0 G
0 G
0 G
1 G
1 G
3 G
Produce 376 G
8 G
188 G
58 G
122 G
0 G
Produce 1182 G
81 G
101 G
783 G
217 G
0 G
Meats 182 G
138 G
20 G
19 G
3 G
0 G
2 G
Meats 10 G
2 G
2 G
3 G
2 G
0 G
1 G
Fish and seafood 147 G
124 G
23 G
Fish and seafood 7 G
7 G
0 G
Eggs and dairy 80 G
44 G
30 G
6 G
Eggs and dairy 16 G
0 G
16 G
0 G
SUGARS, FATS AND NUTS 221 G
8 G
122 G
0 G
57 G
34 G
SUGARS, FATS AND NUTS 21 G
0 G
12 G
0 G
7 G
2 G
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
AFRICAN BASIL
PARSLEY
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
AFRICAN BASIL
PARSLEY
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
CINNAMON
CLOVES
STAR ANISE
BLACK PEPPER
CORIANDER
CUMIN
DRY CHILI
TURMERIC DRY
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
TOMATO
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
TOMATO
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TAMARIND
DRIED FISH/SEAFOOD
