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 Djibouti, the daily total is around 1365 g, with grains leading at 39% and fish and seafood 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 533 G
322 G
197 G
6 G
0 G
0 G
4 G
0 G
4 G
0 G
Produce 376 G
8 G
188 G
58 G
122 G
0 G
Produce 470 G
46 G
277 G
53 G
87 G
0 G
Meats 182 G
138 G
20 G
19 G
3 G
0 G
2 G
Meats 45 G
10 G
0 G
16 G
12 G
2 G
5 G
Fish and seafood 147 G
124 G
23 G
Fish and seafood 10 G
10 G
0 G
Eggs and dairy 80 G
44 G
30 G
6 G
Eggs and dairy 140 G
3 G
136 G
1 G
SUGARS, FATS AND NUTS 221 G
8 G
122 G
0 G
57 G
34 G
SUGARS, FATS AND NUTS 167 G
2 G
122 G
0 G
41 G
2 G
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
BAY LEAVES
MINT
PARSLEY
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
CILANTRO
BAY LEAVES
MINT
PARSLEY
CORIANDER
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
CUMIN
DRY CHILI
TURMERIC DRY
FENUGREEK
CORIANDER
STAR ANISE
BLACK PEPPER
CINNAMON
CLOVES
CUMIN
DRY CHILI
TURMERIC DRY
FENUGREEK
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
LEMON
ONION
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TAMARIND
CLARIFIED BUTTER
DRIED FISH/SEAFOOD
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PALM OIL
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
TAMARIND
CLARIFIED BUTTER
DRIED FISH/SEAFOOD
